Coconut Crème Caramel

• 1 cup sugar, divided
• Cooking spray
• 3 large eggs, beaten
• 2 large egg whites, beaten
• 1 cup light coconut milk
• 1 cup 2% reduced-fat milk
• 1/8 teaspoon salt
• 1/4 teaspoon coconut extract
• Toasted coconut (optional)

1. Preheat oven to 325u0b0.
2. Heat 1/2 cup sugar in a small heavy saucepan; cook over medium-high heat, stirring constantly with a wooden spoon until sugar melts and turns light brown. Quickly pour hot caramel into 6 (6-ounce) custard cups or ramekins coated with cooking spray. Carefully tilt each cup to coat bottom evenly. Place cups in a 13 x 9-inch baking pan; set aside.
3. Combine remaining sugar, eggs, egg whites, and next 4 ingredients in a large bowl. Pour mixture evenly over caramel into prepared cups. Add hot water to pan to a depth of 1 inch. Bake at 325u0b0 for 50 minutes or until a knife inserted near center comes out clean.
4. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours. Loosen edges of custard with a sharp knife, and invert onto serving plates, letting melted caramel drizzle over top. Garnish with toasted coconut, if desired.

sugar, cooking spray, eggs, egg whites, light coconut milk, milk, salt, coconut, coconut

Taken from www.myrecipes.com/recipe/coconut-crme-caramel (may not work)