DESCRIPTION

Coconut Jaggery Creme Caramel is a jelly like custard which has a really amazing caramel topping. The custard has a silky smooth texture and is made with wholesome ingredients such as coconut milk in place of whole milk, jaggery in place of refined sugar.  

FOR CARAMEL :

Jaggery 75 gms 
Water 25 gms 
Raisins 2.5 gms  

FOR CREME :

Jaggery 45 gms
Eggs 2 nos 
Cardamom powder 4 gms 

METHOD:
FOR CARAMEL

Dissolve jaggery in water and strain the mixture. 
Place in medium flame and heat the mixture for about 7 to 10 minutes on medium flame.
Pour the caramel into a 6 inch bundt mould and let it set.

FOR CREME

Mix coconut milk and powdered jaggery. 
Heat the milk mildly and add slightly beaten eggs along with cardamom powder.
Check the flavour ( the mixture should not smell of eggs)
Bake at 160c for 30 mins in a water bath.
To check if your caramel is done, move the mould around and see if it jiggles.
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