Made here with full-fat coconut milk so it’s dairy free. I also love this recipe with cow or goat milk (I’ve been known to also use Highlawn Farm half & half for a really rich, indulgent crème caramel…).
The trick to marking a creamy crème caramel is to steam the custard by putting the ramekins, egg cups or cake pan into a larger lasagna-type pan and adding hot water to that larger pan once you’ve put it into the oven. AND, it’s a life-saver that you can make this recipe way in advance. Crème Caramel keeps in the refrigerator for about a week. Don’t unmold until you’re ready to serve.
