Last week when we went to Hat Yai, we did a detour to Alor Setar, all because my parents had close friends there. And u know, family friends always cook for each other ahaha so they hosted dinner for us and they made superb vegetarian tom yum steamboat! twas sweet, sour, spicy and hot!!! So family friends not only cook for each other, they share recipes too, right? And kaffir lime and lemon grass were mentioned.
So when I came back, I actually wanted to make something with these ingredients and just sorta infuse them in whatever that I wanted to make. Initially I wanted to make a creme brulee but I just found out that (no actually I’ve always known) I did not have a blow torch at home (*** Christmas wishlist!!*** hint hint ***) So I turned to a creme caramel instead!
Coconut Creme Caramel
120g white sugar
40 ml water
200 ml coconut milk
180 ml milk
50g brown sugar
several pieces of kaffir lime leaves shredded
1/2 stalk lemongrass, lightly punched
1. Preheat oven to 160. Combine white sugar and water in medium saucepan and cook till caramel stage. Brush side of pan with pastry brush dipped in water to prevent crystalizing. Pour caramel mixture evenly into 4 ramekins. Set aside.
2. Bring milk, kaffir lime leaves and lemongrass to boil. Turn off heat and pour in coconut milk. Leave for the flavour to infuse. Actually this can be done ahead so the flavour is better.
3. Whisk in egg, brown sugar into coconut milk mixture. Strain through a fine sieve and carefully pour over caramel mixture in the ramekins.
4. Bake in a water bath for 35-45 minutes or until the custards are just set.
5. Once done, set aside for 1 hr to cool. Chill ramekins in fridge for 6 hours or overnight.
6. To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates. Garnish as wish
Oh I must say it was like tau foo far.. very soft and creamy. Adding the kaffir lime leaves and the lemongrass did make a tad difference as it was more aromatic compared to just plain coconut milk..