Coconut Creme Caramel

Recently, I was on a trip to East Timor, where I had some really nice food. I particularly enjoyed a Coconut creme caramel, very rich but very soft and fresh, with a light coconut taste. I was trying out since I came and this is the recipe that worked better so far.

You will need (for 6 people):

• 400ml coconut milk
• 3 large or 4 medium eggs
• 50 gr sugar (plus 175g sugar for the caramel)

• pudding pan 16cm/18cm diameter (with a lid)

1. Prepare the caramel and coat a pudding pan . For the caramel, I usually follow Delia's recipe.
   
2. Mix the coconut milk with the eggs and the sugar.
3. Pour the liquid into the pudding pan. Now you have two options for cooking the creme caramel. The fast option (it was the one I used) is to use a pressure pan. For this you really need that the pudding pan has a lid. You just cover the pan, put it inside the pressure pan, add 3-4 cups water and cook it for 15min (under pressure). The other option is to cook it in the oven. Pre heat the oven to 160degrees. Place the pudding pan (without lid) in a roasting tin, and pour hot water into it to surround the pudding pan up to 2/3 in depth. Transfer it to the oven and bake for one hour or until a toothpick comes out clean.
4. Cool and chill the creme caramel. Remove from the fridge one hour before serving. Just free the edges with a knife and invert it to a serving plate.