I know we’re just taking down the tree and polishing off the last Christmas cookie, but is it too early to say... love is in the air? I couldn’t help but peruse the Valentine’s offerings from a few of my favorite stationery shops today, and it got me thinking about a romantic meal for two. This Marie Antoinette-themed dinner party hosted by fashion designer Zang Toi would be perfect for such an occasion, and his Crème Caramel is as beautiful as his couture creations. A deliciously-light ending to a meal that will leave you in the mood for, ahem, other activities.
Follow the jump for recipe…
Coconut Crème Caramel
*8 – 10 servings
- 1 cup granulated sugar
- 1/4 cup water
- 10 large egg yolks
- 3/4 cup light brown sugar
- 2 cups heavy cream
- One 13-oz can unsweetened unsweetened coconut milk
- 1 1/2 tsp pure vanilla extract
- pinch of salt
- 1/2 cup sweetened shredded coconut, toasted
- Preheat oven to 350. In a saucepan, cook the granulated sugar with the water over moderate heat, brushing down the sides of the pan with a wet brush, until a rich amber caramel forms, about 15 minutes. Quickly pour the caramel into a 9-inch square glass baking dish to coat the bottom.
- In a bowl, beat the egg yolks and brown sugar until very thick, 2 minutes. Beat in the cream, coconut milk, vanilla and salt and pour into baking dish. Set the dish in a roasting pan. Pour hot water in the pan to come halfway up the dish’s side. Bake for 1 hour, until the custard is just set but still jiggly in the center. Refrigerate overnight.
- Run a knife around the edge of the custard. Set dish in a pan of hot water for 10 seconds. Invert a flat platter over the dish, then turn the custard and caramel onto the platter. Top with toasted coconut and serve.
*images & recipe from Food & Wine