Sign Up for our weekly e-mail update :

Wall of fame

Get Featured


Thai Style Creme Caramel

What You Need: 
  • 1 cup palm sugar
  • 4 eggs
  • ¼ cup castor sugar
  • 1 cup coconut milk
  • 1 teaspoon vanilla essence
  • Preheat the oven to 180°C.
  • Heat the palm sugar in a non-stick pan. Add ¼ cup water, mix well and cook till the mixture thickens.
  • Break the eggs into a bowl, add castor sugar and whisk well. Add the coconut milk and vanilla essence and whisk again.
  • Pour the cooked palm sugar into 4 ramekin moulds and pour the coconut milk mixture into them. Place the ramekin moulds on a baking tray, pour 2 cups of water on the tray, place the tray in a preheated oven and bake for 50 to 55 minutes.
  • Remove the crème caramel from the ramekin moulds, arrange them on a serving plate and serve immediately.
A recipe by Sanjeev Kapoor Master Chef, Author and Television Host
Save a PDF and you save a tree! Try not to take a print of me!

For RobinAge enquiries, contact us at or on 022-66626818/19 (Mon-Fri 10.30am to 5.30pm)
For Bright Sparks enquiries, contact us at or on 09820346210

© 2019 RobinAge | Privacy Policy | Terms of Use