Toasted Coconut & Nut Crème Caramel

Silken and indulgent, this Crème Caramel is crowned with a deep amber sauce that gently pools around each serve. Finished with toasted coconut, crushed nuts and a delicate edible flower, it delivers restaurant-level elegance while remaining entirely achievable at home. An ideal dessert for dinner parties or any occasion that calls for understated sophistication.

How long will it take?

40 minutes plus cooling time

What’s the serving size?

Serves 6

What do I need?

For the Caramel

150 g caster sugar
60 mL water
1 tbsp lemon juice

For the Custard

600 mL full-cream milk
200 mL thickened cream
1 vanilla bean, seeds scraped, or 2 tsp vanilla extract
4 large eggs
2 large egg yolks
120 g caster sugar

For the Topping

40 g toasted shredded coconut
40 g toasted chopped mixed nuts of your choice (almonds, hazelnuts, pistachios etc.)
Edible flowers, optional for garnish

How do I make it?

Preheat oven to 170C.
In a small saucepan, combine sugar, water and lemon juice.
Cook over medium heat without stirring, swirling occasionally, until the caramel turns a deep golden amber.
Immediately pour the hot caramel into 6 x 150–180 mL ramekins, swirling each one to coat the base evenly.
Set aside to cool and harden.
Meanwhile make the custard. In a medium saucepan, combine milk, cream and vanilla seeds (or extract).
Heat gently until steaming but not boiling. Remove from the heat.
In a large bowl, whisk eggs, egg yolks and sugar until just combined (don’t over-whisk or the custard will form bubbles).
Slowly pour the hot milk mixture into the egg mixture while whisking gently.
Strain the custard through a fine sieve into a jug to remove bubbles and ensure smoothness.
Pour the custard evenly into the ramekins over the hardened caramel.
Place ramekins into a deep-sided roasting tray.
Pour hot water into the tray until it reaches halfway up the sides of the ramekins.
Bake for 30–40 minutes, or until the custard is just set in the centre (it should wobble slightly).
Remove ramekins from the water bath and cool to room temperature.
Refrigerate for at least 4 hours, or overnight for best results.
Run a thin knife around the inside edge of each ramekin.
Invert onto serving plates and gently lift the ramekin away, letting the caramel sauce flow out.
Top with toasted coconut, nuts and an edible flower.

TOP TIPS

Avoid stirring the caramel: Stirring causes crystallisation. Swirl the pan instead.
Check doneness early: Over-baking leads to a rubbery texture; pull them from the oven when the centre still has a soft wobble.
Chill thoroughly: This dessert needs time to set. Overnight chilling gives the smoothest texture and best caramel release.
Straining is key: Straining the custard removes air bubbles for that glossy, restaurant-style finish.
Flavour variations: Add orange zest, a splash of rum, or infuse the milk with spices (e.g., cinnamon or cardamom).