Rich and creamy Coconut Cream Caramel

This one's dedicated to my good friend, Harry Toolseram, one who introduced me to the art of making basic creme caramel some 16 years ago or so. Thanks buddy! Off course my creme caramel has

evolved a whole great deal since. 

2 cups sugar

2 tablespoon sugar

2 tablespoon water

6 eggs

2 cups milk

1 cup thick coconut milk

3 tablespoon all purpose flour

1 tablespoon vanilla extract

1. Preheat oven to 325 degrees

2. In a sauce pan, melt 1 cup of sugar over high heat with 2 tablespoons of water without stirring until golden brown (I repeat... DO NOT STIR!!) about 3-4 minutes.

3. Once nicely browned, pour onto a 9 inch round cake pan (or individual remekins like the one above) to coat the bottom of the mold. Place in a water bath.

4. In a large bowl. whisk the eggs. Add the remaining 1 cup of sugar, coconut milk, flour and vanilla extract. Whisk to blend in all the ingredients. Pour into the molds.

5. Pop into the over in a water bath for about 55-60 minutes 
(Tip for water bath : Place the molds in a deep enough tray and put it in the oven. Then use a jug to pour water into the pan) Insert a toothpick to test doneness. Let cool and chill. Remove from mold and voila!!