• Experience Taste

Crème Caramel + Coconut Caramelized Plantains

Daniel came up with this dessert for our “Fiesta of Flavours” dinner party event we co-hosted with Vine & Vintage. We had A LOT of food that night, so the fact that all our guests’ dessert plates were completely empty in the end was proof that this dessert is worth the calories and is a crowd-favourite! The combination of the crème caramel, fried coconut caramelized plantains and berry purée is heavenly.

CREME CARAMEL (make the night before)

Servings: 10 (depending on the side of ramekins)


  • 200 grams sugar for the caramel

  • 1 litre milk

  • 1 ½ teaspoon pure vanilla extract

  • 1 teaspoon vanilla sugar

  • 6 eggs

  • 4 egg yolks

  • 150 grams sugar (for the custard)


  1. Butter or oil the ramekins.

  2. Put the 200 g of sugar in a pot and add just enough water to dissolve the sugar, placing it on the stove on high heat.

  3. After a few minutes, the mixture will come to a furious boil; several minutes later the sugar will start to color. Swirl the pan around to even out the caramelization. Once the sugar has started to caramelize, watch it carefully. It takes just seconds for caramel to go from great to burnt.

  4. When the caramel is an even dark brown, carefully pour it in the ramekins (about 1.5 cm high).

  5. Preheat the oven to 140°C.

  6. Heat up the milk with the vanilla extract in a small pot (do not bring it to a boil).

  7. In a bowl beat the eggs, egg yolks and 150 g sugar.

  8. Add the warm milk from the small pot to the egg mixture in the bowl and mix.

  9. Pour the mixture in the ramekins and place them on a baking tray. Add hot water in the tray (be careful to NOT get water inside the ramekins).

  10. Bake the creme caramel in the oven for about 50 minutes.

  11. Let it chill in the fridge overnight.

  12. Run a thin knife around the edge of the custard and invert onto a dessert plate.


Ingredients: plantains, 2 teaspoons of sugar, 2 shots Malibu, oil, coconut flakes


  1. Slice the plantains. Heat up a large pan with oil on high-heat. Fry the plantains in the pan until slightly brown. Sprinkle with the sugar and mix.

  2. Add the Malibu shots and flame. Take the pan off the heat and add the coconut flakes.


Add strawberries, blackberries and raspberries in a small pot with two tablespoons of water and cook on high heat. Mash the berries and mix until it becomes a consistency of creamy liquid.