Ingredients
For the caramel:
1 cup Pom juice
3/4 cup organic sugar
For the baked coconut custard:
1 can (14fl oz /400ml) coconut cream *
1 can (12fl oz / 354ml) evaporated milk
2 teaspoons organic sugar
4 organic eggs
2 organic egg yolks
2 teaspoons coconut extract
1 teaspoon pure vanilla extract
For the garnish:
1 fresh pomegranate and more of the rest of the Pom juice
1 cup Pom juice
3/4 cup organic sugar
For the baked coconut custard:
1 can (14fl oz /400ml) coconut cream *
1 can (12fl oz / 354ml) evaporated milk
2 teaspoons organic sugar
4 organic eggs
2 organic egg yolks
2 teaspoons coconut extract
1 teaspoon pure vanilla extract
For the garnish:
1 fresh pomegranate and more of the rest of the Pom juice
Preparation
Preheat the oven to 325 degrees F.
Prepare the custard:
Combine the coconut cream, evaporated milk and stir in the sugar. Bring this mixture to a gentle boil in a saucepan. When you see tiny bubbles on the surface, remove from the heat.
In a separate bowl, whisk all the eggs and the extracts until slightly pale. Add a little of the hot coconut cream mixture to the egg mix and stir, tempering it first (this will prohibit a scrambled egg mixture) and then vigorously whisk in the remainder of the warm coconut cream mixture.
Prepare the caramel:
Put the sugar into a heavy-bottomed saucepan over medium heat. You cannot answer the phone at this point! At this point bring the Pom juice to a boil in a separate saucepan or you could also warm it in the microwave. The sugar will start to caramelize in 4-5 minutes. Stir just a little and then the edges will turn into an amber colored syrup. Remove the pan from the heat and carefully add the warm Pom juice, this will splatter, so be careful! Place back on the heat and stir the caramel until smooth. This crimson mixture looks almost haunting!
Pour the caramel evenly into 8 X 4oz ramekins or any size ramekin you have on hand. Strain the cream mixture and slowly pour over the caramel, filling each ramekin to just shy of the brim. Place the ramekins in a roasting pan. Fill the roasting pan half way with hot water, cover with parchment paper and then aluminum foil and bake for 40 minutes or until you see the custards stay "still" when you move them a little. Remove from the oven and cool for 15 minutes. Run your knife around the custards to loosen and decorate with the pomegranate arils and just a little more of the POM juice over top of the custards.
Prepare the custard:
Combine the coconut cream, evaporated milk and stir in the sugar. Bring this mixture to a gentle boil in a saucepan. When you see tiny bubbles on the surface, remove from the heat.
In a separate bowl, whisk all the eggs and the extracts until slightly pale. Add a little of the hot coconut cream mixture to the egg mix and stir, tempering it first (this will prohibit a scrambled egg mixture) and then vigorously whisk in the remainder of the warm coconut cream mixture.
Prepare the caramel:
Put the sugar into a heavy-bottomed saucepan over medium heat. You cannot answer the phone at this point! At this point bring the Pom juice to a boil in a separate saucepan or you could also warm it in the microwave. The sugar will start to caramelize in 4-5 minutes. Stir just a little and then the edges will turn into an amber colored syrup. Remove the pan from the heat and carefully add the warm Pom juice, this will splatter, so be careful! Place back on the heat and stir the caramel until smooth. This crimson mixture looks almost haunting!
Pour the caramel evenly into 8 X 4oz ramekins or any size ramekin you have on hand. Strain the cream mixture and slowly pour over the caramel, filling each ramekin to just shy of the brim. Place the ramekins in a roasting pan. Fill the roasting pan half way with hot water, cover with parchment paper and then aluminum foil and bake for 40 minutes or until you see the custards stay "still" when you move them a little. Remove from the oven and cool for 15 minutes. Run your knife around the custards to loosen and decorate with the pomegranate arils and just a little more of the POM juice over top of the custards.
Note
* The coconut cream is readily available at any Asian market but if you cannot find it, then substitute the coconut cream for coconut milk.
The custards are just much more creamier when using the coconut cream but by far still lighter than flan! Utilizing the Pom juice in the caramel is indeed genius because this distinct flavor, imparted a delicious and playful element of surprise by cutting through the richness of the creamy custards. Yum!
Nazarina.
The custards are just much more creamier when using the coconut cream but by far still lighter than flan! Utilizing the Pom juice in the caramel is indeed genius because this distinct flavor, imparted a delicious and playful element of surprise by cutting through the richness of the creamy custards. Yum!
Nazarina.
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