Crème Renversée à la Noix de Coco (Coconut Caramel Custard)
Crème Renversée à la Noix de Coco (Coconut Caramel Custard) is a traditional Senegalese recipe for a classic coconut-based custard baked in a water bath on a base of sugar caramel that is inverted before serving. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Coconut Caramel Custard (Crème Renversée à la Noix de Coco).
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Ingredients:
2 coconuts
6 eggs
750ml milk
100g sugar
Method:
Break the coconut open, extract the flesh and take off the outer brown layer then grate the white coconut flesh.
Combine the grated coconut and the milk in a large pan. Bring gently to a boil, reduce to a simmer and cook for 10 minutes. Take off the heat and set aside to cool then pass through a fine-meshed sieve lined with a double layer of muslin to extract the liquid.
Combine half the sugar and 3 tbsp water in a pan. Heat until the sugar dissolves and begins to caramelize then use this mixture to coat the base of a cake tin.
Crack the eggs into a large bowl, add the sugar and beat until smooth. Now whisk in the coconut milk.
Pour this egg custard mixture over the caramel in the base of the pan. Set in a deep baking tray then pour in water to come half the way up the sides of the pan.
Transfer to an oven pre-heated to 160°C and bake for about 30 minutes, or until the custard has set and the top is golden brown.
Remove from the oven and allow to cool before inverting onto a serving place.
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