“This is a truly melt-in-your mouth delicious recipe that will please everyone; especially those who are gluten free. It is very easy to prepare but, is best made a day ahead of serving. Perfect for fall entertaining or for Thanksgiving and Christmas. I made it for my book group last night and it was a huge success. I cut and plated each piece and then added the garnishes. You may also just use toasted coconut instead of the coconut and brown sugar mix, but I love the mix. You will have leftover coconut/sugar mix and this keeps very well in the freezer. Use it over ice cream, over fruit, etc. Adapted from a recipe in Good Housekeeping.”
READY IN:
1hr
SERVES:
12
YIELD:
1 creme caramel
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spread coconut on baking sheet. Sprinkle brown sugar over coconut and gently mix together. Bake until golden, stirring occasionally, about 10 minutes. Set aside to cool leaving oven on.
  3. In a 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high heat, stirring to dissolve sugar. Continue to cook, without stirring, 5-10 minutes or until caramel is amber in color (this may take a little longer than 10 minutes). Pour hot caramel into a 9-in.-round, 2-in.-deep ceramic or metal pan, swirling to evenly coat bottom of pan.
  4. In a 2-quart saucepan, heat coconut milk, heavy cream, and remaining 1/2 cup sugar just to boiling on medium-high heat, stirring to dissolve sugar.
  5. In large bowl with wire whisk, mix pumpkin, eggs, rum (if using), vanilla extract and salt until blended.
  6. Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through a sieve into an 8-cup glass measuring cup, then into the caramel coated pan. Place pan in a roasting pan; place on oven rack. Pour boiling water into roasting pan to come three-quarters of the way up the side of the 9-inch pan. Bake 45-55 minutes (if using a metal pan check after 35 minutes) or until knife inserted 1 inch from edge of pan comes out clean (center will still jiggle a bit).
  7. Carefully remove pan from water. Allow creme caramel to cool 1 hour in pan on a wire rack. Cover and refrigerate creme caramel overnight or up to 2 days. To un-mold, run a small spatula around side of pan; invert creme caramel onto serving plate, allowing caramel to drip down from pan (some caramel may remain in pan).
  8. Garnish with freshly whipped cream, cooled coconut/sugar mixture and freshly grated nutmeg. Cut into 12 portions and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: