Coconut yellowish-brown caramel custard

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Hey everyone, hope you're having an incredible day today. Hello everybody, it is Louise, within acceptable limits to our recipe site. Today, I will play in you a way to make a special dish, Coconut yellowish-brown caramel custard. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Coconut yellowish-brown caramel custard is one of the most favored of recent trending foods in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They are nice and they spread wonderful. Coconut yellowish-brown caramel custard is something which I have loved my whole life.

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To begin past this recipe, we have to prepare a few components. You can cook Coconut yellowish-brown caramel custard using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Coconut yellowish-brown caramel custard:

1. 3/4 cup caster sugar
2. Juice of 1 tawny
3. 2 tbsp coconut milk powder
4. 4 eggs
5. 1 egg yolk
6. 2 x 375ml cans buoyant and creamy evaporated milk
7. Toasted shredded coconut for decorate

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Steps to make Coconut yellowish-brown caramel custard:

1. Preheat oven to 150°C. Lightly grease 4 x 1 cup ovenproof dishes.
2. To make caramel, place 1/2 cup of the caster sugar and yellowish-brown juice in a small saucepan higher than medium heat. hardship until sugar has dissolved. Bring to the boil, shorten heat and simmer without stirring for 8 mins or until golden. Pour evenly into prepared dishes.
3. To make custard, amalgamation coconut milk powder in the same pretentiousness as 1 tablespoon of boiling water until smooth. In a large mixing bowl, trouble eggs, egg yolk, unyielding sugar and evaporated milk together. go to coconut milk merger and stir to combine.
4. Place dishes in a roasting pan and pour in sufficient boiling water to come halfway happening sides of dishes. Gently pour custard concerning top of caramel. Bake for 1 hour until just set.
5. surgically remove separate dishes from roasting pan. Cool to room temperature. Refrigerate for 3 hours, or overnight if possible. management running out onto serving plates. utility garnished behind toasted shredded coconut.

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