This deliciously light and fluffy dessert takes a little while to prepare – but the taste makes it well worth the effort
- For the caramel:
- 125g (4oz) caster sugarFor the custard:
- 2 large eggs
- 4 large egg yolks
- 60g (2oz) caster sugar
- 1 level tbsp cornflour
- 200ml (7fl oz) coconut cream
- 300ml (½ pint) milk
- 4-5 blueberries, for serving
- You'll also need:
- Dariole moulds (a small mould used in baking)
To make the caramel, pour 2tbsp water into a small pan. Add the sugar and place the pan over a medium heat. Stir until the sugar has dissolved, then wash down any sugar crystals from the side of the pan using a damp pastry brush. Boil the mixture gently, without stirring, until it turns a rich caramel colour.
Meanwhile, set the oven to 170°C (325°F, gas mark 3). Place the dariole moulds in a roasting tin and place in the oven for a few minutes to warm.
Remove roasting tin and moulds from the oven. Pour a little caramel into the base of each mould, swirling it around to coat the base – use oven gloves, as the moulds will be hot.
To make the custard, place the eggs, egg yolks, sugar and cornflour in a bowl and lightly whisk together.
Heat the coconut cream and milk in a pan until it’s almost boiling, then add the egg mixture, whisking well.
Strain the custard through a fine sieve into a jug. Pour the mixture into the dariole moulds.
Pour boiling water into the roasting tin so it comes about halfway up the sides of the moulds. Cover the moulds with a sheet of baking parchment. Place in the oven and bake for 20-30 mins, until the custards are just set. To tell if they’re ready, insert a skewer into one custard: if it comes out clean, it’s set.
Remove the roasting tin from the oven and leave the custards until the moulds are cool enough to handle, then remove from the tin and leave to cool completely. Chill in the fridge for at least 4 hours or overnight.
When ready to serve, loosen around the top edge of each custard using your fingers, then invert a plate over the top. Turn over and shake sharply to release from the mould. Leave on the plate with the mould over the top for a few minutes to allow the caramel to run out. Serve immediately, each decorated with blueberry.
The custards can be kept in the moulds in the fridge for up to two days - but they're not suitable for freezing.