Thai Creme Caramel

The dessert for the Thai theme kitchen at the South Arm Community Kitchen is a coconut milk based Creme Caramel.

This Thai Creme Caramel uses maple syrup as the caramel.

  • 1 cup coconut milk
  • 2 eggs
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla or 1/4 teaspoon pandan essence
  • 1/4 cup maple syrup
  • 1 pinch of salt
  • 1 teaspoon coconut oil (or other healthy oil)

Source: South Arm Community Kitchen
Makes 4


Preheat oven to 350F.
Lightly grease 4 ramekins with oil.
Beat eggs with a fork or with an electric mixer for 1 minute.
Add the salt, sugar, vanilla and coconut milk. Stir until well combined.
Pour a little syrup into the bottom of each ramekin; enough to cover the bottom, plus up to 1 tablespoon more.
Now pour the egg and coconut mixture into each ramekin up to 3/4 full. Do not stir; the syrup should naturally remain at the bottom of the ramekin.
Place the 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 ramekins.
Bake for 30 minutes, or until an inserted fork comes out clean.
Allow to cool, then place in the refrigerator until ready to serve.
To serve, use a paring knife to run along the side of the ramekin to loosen the pudding. Use a plate to cover the ramekin and turn up-side-down to drop the creme caramel on the plate.

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