Lime And Coconut Creme Caramel

• 1 cup sugar
• 1 can (14 oz) coconut milk
• 1 can (9 oz) coconut cream
• 4 None eggs, plus 4 yolks
• 1 None lime, peel grated, plus additional to serve
• None None Raspberries, to serve

1. Preheat the oven to 300u0b0F.
2. Place 3/4 cup of the sugar and 1/3 cup water in a small saucepan on low heat. Stir until the sugar dissolves. Increase heat to high and bring to a boil, without stirring. Boil for 5-8 mins, brushing down sides of pan with a wet brush, until the syrup just begins to turn a golden caramel.
3. Working quickly, pour evenly among eight 3/4-cup ramekins, tilting to spread the caramel evenly over the bottoms. Place in a large baking pan.
4. Combine the coconut milk and coconut cream in a small saucepan on high heat. Bring almost to a boil. Remove from heat.
5. Whisk the eggs, remaining 1/4 cup sugar and lime peel in a large bowl. Gradually add milk mixture, whisking constantly to combine. Strain through a fine sieve into a large bowl. Pour evenly into ramekins. Pour enough boiling water in the baking pan to come halfway up sides of the ramekins.
6. Bake for 30-35 mins, until just set and slightly wobbly in center. Remove from the baking pan and cool. Refrigerate for 4 hours or overnight.
7. To serve, run a small knife around the inside edge of the ramekins to loosen. Invert carefully onto serving plates. Top with the raspberries and decorate with additional lime peel.

sugar, coconut milk, coconut cream, eggs, lime, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/26301 (may not work)