Recipes+
Ingredients
Method
1.Preheat oven to 160°C/140°C fan forced.
2.Stir white sugar and 1/4 cup water in a small saucepan over moderate heat until sugar dissolves and mixture boils. Reduce heat; simmer without stirring for 5 minutes or until syrup turns rich golden brown.
3.Pour caramel into 6 x 3/4 cup ramekins to coat base and a little up sides. Place ramekins in a roasting pan.
4.Combine coconut milk and cream in a medium saucepan. Stir over moderate heat until mixture boils. Remove from heat.
5.Whisk eggs with brown sugar in a heatproof jug. Add hot cream gradually. Pour custard carefully over caramel.
6.Add hot water to pan to reach halfway up sides of ramekins. Bake for 35-40 minutes or until centres are firm. Remove from water and cool; chill until set.
7.To serve, run a pallet knife around edge of ramekin; invert custards onto plates. Garnish with coconut and berries.
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