Baked Coconut Custard

• 1 1/2 cups sugar
• 1 1/4 cups heavy cream
• 1 can (14 oz) coconut milk
• 1 tsp vanilla bean paste
• 6 None eggs, at room temperature
• None None Raspberries, to serve
• None None Fresh mint leaves, to decorate

1. Place 3/4 cup sugar and 1/4 cup water in a medium saucepan on low heat. Stir until sugar dissolves. Increase heat to medium. Boil, without stirring, for 8-10 mins or until rich golden brown (using a wet pastry brush, brush down sides of pan occasionally). Pour caramel into an 8-inch round cake pan.
2. Preheat the oven to 325u0b0F. Place cream, coconut milk and vanilla in a medium saucepan on medium heat. Bring to a simmer. Remove from heat.
3. Whisk eggs and remaining 3/4 cup sugar in a large heatproof bowl. Stir in hot cream mixture. Strain custard through a fine sieve over caramel in pan.
4. Place cake pan in a roasting pan. Pour enough boiling water into roasting pan to come halfway up side of cake pan.
5. Bake for 35-40 mins or until just set at center. Remove cake pan from water bath. Cool slightly. Cover with plastic wrap.
6. Refrigerate for 6 hours or overnight. Run a thin knife around rim of pan. Invert onto a serving plate. Decorate with raspberries and mint.

sugar, heavy cream, coconut milk, vanilla bean paste, eggs, raspberries, mint

Taken from recipes-plus.com/api/v2.0/recipes/25643 (may not work)