Crème Caramel Coconut Flower and Tonka Recipe

Ingredients:

• 1 cup white sugar
• 1/4 cup water
• 1 can (14 oz) coconut milk
• 1 can (14 oz) condensed milk
• 4 eggs
• 1 tsp vanilla extract
• 1/4 tsp grated tonka bean
• Coconut flower petals (for garnish)

Instructions:

1. Preheat oven to 350°F.
2. In a small saucepan, mix together sugar and water. Cook over medium-high heat until sugar dissolves and mixture turns golden brown.
3. Pour caramel into a 9-inch round cake pan, swirling it around to coat the bottom and sides.
4. In a large bowl, whisk together coconut milk, condensed milk, eggs, vanilla extract, and grated tonka bean until well combined.
5. Pour mixture into caramel-coated pan.
6. Cover pan with foil and place it into a larger baking dish. Fill the larger baking dish with hot water (about halfway up the sides of the smaller pan) to create a water bath.
7. Bake in preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from oven and let it cool at room temperature for an hour. Then chill it in the refrigerator for at least an hour.
9. To serve, run a knife around the edges of the pan to loosen the crème caramel. Place a serving plate over the top of the pan and, holding both the plate and the pan, invert the crème caramel onto the plate.
10. Garnish with coconut flower petals and serve cold.

Verdict:

The Crème Caramel Coconut Flower and Tonka recipe is a delicious and creamy dessert with a tropical twist. The combination of coconut milk and condensed milk gives it a rich and silky texture, while the grated tonka bean adds a unique and exotic flavor. The caramel coating on top provides a subtle sweetness and a beautiful presentation. Garnishing with coconut flower petals adds a touch of elegance and refinement.

Serving Suggestions:

Serve this delicious dessert after any meal to satisfy your sweet tooth. It’s perfect for special occasions and gatherings. Enjoy it with a hot cup of coffee or tea for a perfect ending to any meal.