Vanilla and coconut creme caramels
1½ cups castor sugar
¼t vanilla seeds
1 can coconut milk (400ml)
1t vanilla extract
Heat 1 cup sugar and ¼ cup cold water over low heat, stirring until sugar is dissolved. Boil, without stirring, brushing down the sides of the pan occasionally with a wet pastry brush, for 8 to 10 minutes or until deep golden. Add the vanilla seeds and pour caramel into 8 ramekins. Set aside to cool and harden.
Heat cream, coconut milk and vanilla extract for 5 minutes until just beginning to simmer. Whisk eggs and remaining sugar in a large bowl. Slowly add cream mixture, whisking constantly. Strain mixture before pouring into ramekins. Place in a bain marie and bake at 160ºC for 15-20 minutes until firm. Remove from bain marie. When cool, cover and refrigerate overnight before unmoulding to serve.