- 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)
|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.