Coconut Creme Caramel

• 3/4 cup granulated sugar
• 1 cup coconut milk
• 1 1/4 cups heavy cream
• 4 None eggs
• 1/2 cup firmly packed brown sugar
• None None Toasted flaked coconut, to serve
• None None Fresh berries, to serve

1. Preheat the oven to 325u0b0F. Place granulated sugar and 1/4 cup water in a small saucepan on medium heat. Stir until sugar dissolves and mixture comes to boil. Reduce heat to low; simmer without stirring for 5 mins or until caramel turns golden brown.
2. Pour caramel into six 3/4-cup ramekins; tilt to coat bottom and a little up sides. Place ramekins in a roasting pan.
3. Place coconut milk and cream in a medium saucepan on medium heat. Stir until mixture comes to boil. Remove from heat.
4. Whisk eggs and brown sugar in a large bowl. Gradually whisk in hot cream mixture. Carefully pour custard over caramel in ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
5. Bake for 35-40 mins or until centers are firm. Remove ramekins from water and cool on a wire rack. Refrigerate until set.
6. To serve, run a spatula around side of ramekin; invert custards onto plates. Garnish with coconut and berries.

sugar, coconut milk, heavy cream, eggs, brown sugar, flaked coconut, fresh berries

Taken from recipes-plus.com/api/v2.0/recipes/24259 (may not work)