Papua New Guinean Coconut Custard

Ingredients

While the original Crema Catalana is traditionally made with milk, eggs, sugar, and flavored with lemon or cinnamon, this adaptation replaces the milk with rich and creamy coconut milk, adding a distinct tropical twist. The use of coconut milk enhances the flavor profile, giving it a unique Papua New Guinean touch. Additionally, the traditional Crema Catalana is often flavored with lemon or cinnamon, but in this recipe, we highlight the natural sweetness of coconut by adding a hint of vanilla. We alse have the original recipe for Crema Catalana, so you can check it out.

• 4 cups (946ml) coconut milk 4 cups (946ml) coconut milk
• 6 egg yolks 6 egg yolks
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (50g) sugar (for caramelizing the top) 1/4 cup (50g) sugar (for caramelizing the top)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 19g
• Carbohydrates (total, sugars): 28g, 24g
• Protein: 5g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a saucepan, heat the coconut milk over medium heat until it reaches a gentle simmer. Remove from heat and set aside.
3. 3.
   In a mixing bowl, whisk together the egg yolks and sugar until well combined.
4. 4.
   Slowly pour the warm coconut milk into the egg yolk mixture, whisking continuously to prevent curdling.
5. 5.
   Stir in the vanilla extract.
6. 6.
   Strain the custard mixture through a fine-mesh sieve to remove any lumps.
7. 7.
   Divide the custard mixture among individual ramekins or oven-safe dishes.
8. 8.
   Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.
9. 9.
   Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
10. 10.
    Remove the custards from the water bath and let them cool to room temperature.
11. 11.
    Once cooled, refrigerate the custards for at least 2 hours, or until chilled and firm.
12. 12.
    Just before serving, sprinkle a thin layer of sugar evenly over the top of each custard.
13. 13.
    Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust.
14. 14.
    Allow the caramelized custards to cool for a few minutes before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Egg yolks — Make sure to separate the yolks from the whites carefully to avoid any traces of egg white in the custard.

Tips & Tricks

• For a more pronounced coconut flavor, you can add a small amount of shredded coconut to the custard mixture before baking.
• If you don't have a kitchen torch, you can place the custards under a broiler for a few minutes to caramelize the sugar.
• Serve the custards chilled for the best texture and flavor.

Serving advice

Serve the Papua New Guinean Coconut Custard chilled, allowing the caramelized top to crackle as you break into it. Garnish with a sprinkle of toasted coconut flakes for an extra tropical touch.

Presentation advice

Present the custards in individual ramekins, allowing the golden-brown caramelized top to be the centerpiece. Serve on a decorative plate with a sprig of fresh mint for an elegant touch.