Ingredients
Scale
- 2 cans full fat coconut milk (where to buy BPA and additive free coconut milk)
- 6 eggs, preferably from pastured chickens
- 1 cup coconut sugar (like this), divided
- 1 tsp vanilla extract
- 1 TBS lemon zest
- 1/8 tsp celtic sea salt (like this)
- 2 TBS water
Instructions
- In a small sauce pan, heat coconut milk until beginning to bubble at the sides. Add 1/2 cup of coconut sugar and whisk until completely dissolved. Allow to simmer gently for 20 minutes to reduce (will reduce by 1/3-1/2 of original volume.) Remove from heat and add salt, vanilla, and lemon zest. Mix to combine. Allow to cool for at least 10 minutes.
- Preheat oven to 325’F. Fill a large baking dish 1/3 full of water and place in oven.
- In a small sauce pan or skillet, heat the remaining 1/2 cup of coconut sugar and 2 TBS of water over medium heat until completely dissolved and beginning to bubble. Stir constantly with a wooden spoon to prevent burning. Once it is syrupy, VERY CAREFULLY pour equal amounts of caramel into 6 ramekins.
- Whisk 6 eggs together in a medium bowl. Slowly, pour a gentle stream of the reduced coconut milk mixture into eggs, whisking constantly to prevent eggs from cooking. Pour mixture into caramel-lined ramekins.
- Place ramekins into hot water bath in oven and bake for 45-50 minutes until custard is set. OK if center is still a bit wiggly.
- Remove from baking dish from oven and remove ramekins from baking dish. I use tongs here. Allow to cool then place into fridge for several hours.
- To serve, run a knife along side of ramekin and carefully invert onto plate, allowing caramel to flow over custard. Enjoy!!