Coconut Caramel Custard with a hint of Rum
Ingredients
For the Caramel
- 6 tbsp Sugar
- 1 tsp Water
For the Custard
- 125 ml Thick Coconut milk
- 125 ml Condensed milk
- 2 count Egg
- 3 tbsp Rum
Directions
For the Caramel
Heat a tall round 4” aluminium baking pan. Add sugar. Keep the heat low. Keep swirling the sauce pan. Do not stir.
Let the sugar turn into golden brown liquid. Turn off the heat. Add water. Keep it aside. Let it cool. Refrigerate it for 20 minutes. Let the liquid thicken a bit.
For the custard
Blend the rest of the ingredients except rum in a blender for 2 minutes.Now add 3tbsp of rum. Use thick coconut milk.Here I’m using store bought coconut milk.
Now take the prepared tin out of the refrigerator.Transfer this mixture into pan.
Do not stir. Cover the pan with parchment paper. Tie it firmly. Make a small slit on the top for the steam to escape.
Now, Take a medium size pressure cooker. Remove the weight. Place the grid. Pour 1 1/2 cup of water. Close the lid. Let the water boil well. Lower the flame. Open the lid and very carefully place the prepared tin into the cooker.Steam the custard on low flame for 30 minutes.
Remove the pan from the cooker. Let it cool well.
Refrigerate the custard overnight.
