Crème Caramel with Forest Fruit and Coconut

This simple recipe gives a twist to the classic crème caramel by combining it with forest fruits, kiwis and dried bananas, with a sprinkle of desiccated coconut. For an express version, you can use store-bought liquid caramel and cook the crème in a microwave oven for 10 minutes on the lowest setting.

milk (750 mL)
3 eggs
3 egg yolks
1 pod vanilla
sugar cubes (150 g)
3 Tbsp. water
powdered sugar (90 g)
1 kiwi
forest fruits; wild strawberries, currants, blackberries, raspberries (150 g)
1 Tbsp. dried bananas or other dried fruit
1 Tbsp. desiccated coconut

Prepare the caramel first: place sugar cubes in 3 Tbsp. of water in a small saucepan and cook over low heat until it starts caramelizing. Pour the caramel into 6 ramekins and turn them so the caramel covers bottom and sides.

Preheat the oven to 355°F (180°C/160°C fan, Gas Mark 4).

Split the vanilla pod, add it into milk and bring to boil. Stir in powdered sugar and mix until it has fully dissolved.

Whisk the eggs and the egg yolks. Slowly pour in the warm milk, mixing continuously. Gently divide the mixture into ramekins and place in a bain-marie. Cook in the oven for 25 minutes.

Cool to room temperature and place in a refrigerator. After a few hours, remove the finished crème caramel from the ramekins, garnish with fruit and sprinkle with desiccated coconut.

Makes 4 servings.