Coconut Creme Caramel (for twelve 6 ounce ramekins)

By Edward Bottone


1 cup sugar
¼ cup water
4 cups whole milk
2 tbs Gosling's Black Seal® Rum
4 eggs
8 egg yolks
1 cup sugar
¼ cup shredded sweetened coconut
toasted coconut and banana slices for garnish


Bring the milk to a boil, add the Black Seal Rum and scald two minutes. Allow to cool. Meanwhile prepare the moulds or ramekins.

Boil the sugar and water until a light caramel color is achieved (the darker the caramel the more bitter). While this is happening chill the ramekins. Pour a little of the caramel into each cold ramekin and swirl around to coat the entire interior with a film of caramel. Chill again of necessary.

Beat together the whole eggs, egg yolks and the sugar until light and fluffy. Gradually add the scalded milk and stir until blended. Mix in the coconut. Pour the custard into the ramekins and set them in a roasting pan with 3 inches of hot water and bake in a pre-heated 325 degree oven for about 50 minutes, or until the knife comes out clean when inserted in the center. Remember the ones at the back will be done sooner, unless you reverse the pan two thirds of the way there. Cool the custard in the ramekins. Remove from pan and chill until ready to serve. Before serving dip in warm water, run a knife around the edge and unmould onto a plate. Serve garnished with slices of ripe banana and a sprinkle of toasted coconut.

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