THAI CREME CARAMEL

Well friends this Thai creme caramel dessert that is super-easy to make, melt-in-your mouth delicious, and healthier than traditional creme caramel! This recipe calls for coconut milk instead of cream (coconut milk contains good fats that actually lower your cholesterol), so if you're lactose-intolerant, this is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party,well i hope you all will try it ;)

Ingredients

• 1 cup good-quality coconut milk
• 2 eggs
• 1 Tbsp. sugar
• 1/4 tsp. pandan essence/paste (available in tiny bottles at Asian/Chinese food stores), OR 1 tsp. vanilla (*see note below recipe)
• 1/4 cup (or more) maple syrup, table syrup, OR your own syrup made with Thai Palm Sugar
• pinch of salt
• a little coconut oil, canola oil or other healthy oil
• mango squares

• Prep Time: 8 minutes
• Cook Time: 30 minutes

• Total Time: 38 minutes
• Yield: SERVES 4

Preparation

A Note About the Flavorings/Color Used in this Recipe: Pandan turns the dessert a pretty green and also provides a subtle sweet taste. If you don't have pandan paste (an Asian flavoring), you can substitute vanilla flavoring for delicious results. To match the 'green' you'd get from pandan, add a few drops of green food coloring, as desired.

1. Preheat oven to 350 degrees. Lightly grease ramekins with oil.

1. Beat eggs by hand with a fork or with an electric mixer for 1 minute. Then add the salt, sugar, vanilla OR pandan paste, and coconut milk. Stir until well combined. (If you are using pandan essence/paste, note that it will turn the dessert a bright tropical green.)
2. Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).
3. Now pour egg and coconut mixture into each ramekin up to 3/4 full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)
4. Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan - until water reaches 1/4 way up the side of the ramekin.
5. Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, then place in the refrigerator until ready to serve. (Note: you can also serve this dessert warm - it's delicious both ways!)
6. To serve, run a knife around the inner rim of each ramekin (to loosen pudding). Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard. ENJOY!
7. Garnish with a mango squares.

Make-ahead Tip: Thai-style Creme Caramel will keep (covered) in the refrigerator for up to 5 days