Passion fruit coconut caramels

Aside from “Damages” second season, I haven’t watched anything interesting lately. The movies I want to watch will take a while to get here, so I think the solution will be a quick trip to the video store.

Knowing my DH mag would take a while to arrive – the editions follow the seasons here on the South Hemisphere, so there will be plenty of delicious winter recipes – I reached for my plan B when it comes to wonderful food.

Passion fruit coconut caramels
slightly adapted from Australian Gourmet Traveller

1 cup (200g) demerara sugar, divided
¾ cup + 1 tablespoon (200ml) coconut milk
1/3 cup (80ml) heavy cream
2 eggs
2 egg yolks
1/3 cup (80 ml) passion fruit juice*

Combine ½ cup (100g) demerara sugar and ½ cup (120ml) water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and cook for 4-5 minutes or until caramelized. Remove from heat and pour into six ½ cup-capacity ovenproof dariole moulds** and set aside.
Preheat oven to 150ºC/302ºF. Combine remaining ½ cup (100g) demerara sugar, coconut milk and cream in a saucepan and stir over medium heat until sugar dissolves, then bring just to the boil. Whisk eggs, yolks and passion fruit juice to combine, pour over cream mixture, whisking to combine, then strain into a jug. Pour into prepared moulds and place in a roasting pan. Fill pan halfway up sides of moulds with boiling water, cover pan with foil and bake for 25 minutes or until just set. Remove moulds from water and refrigerate until cold.
To serve, dip mould bases in boiling water, invert onto plates and unmould.

* to make passion fruit juice, blend passion fruit pulp in a food processor to crack seeds, then strain through a fine sieve.

** I used three 1-cup-capacity soufflé bowls and doubled the oven time

Serves 6