For the caramel
1 cup of sweetened condensed milk (180 g)
1/4 cup of water (60 ml)
1 2/3 cups of coconut milk (400 ml)
6 eggs
4 egg whites lightly beaten
1 cup of sugar (180 g)
1 tablespoon of grated lime zest
For the caramel
1 cup of sweetened condensed milk (180 g)
1/4 cup of water (60 ml)
1 2/3 cups of coconut milk (400 ml)
6 eggs
4 egg whites lightly beaten
1 cup of sugar (180 g)
1 tablespoon of grated lime zest
Preheat the oven to 150°C (low)
Prepare the caramel: In a small saucepan, combine the sweetened condensed milk and water
Mix well with a wooden spoon
Bring to medium heat and cook, stirring constantly, until the sweetened condensed milk has melted completely (about 5 minutes)
Remove from heat
Transfer 3/4 of the caramel into a ring mold with a 20 cm diameter
Spin the mold between your hands until the caramel covers the bottom and sides of the mold. Reserve
Add coconut milk to the remaining caramel and cook over low heat, stirring constantly, until the caramel has melted. Reserve
In a medium bowl, combine the eggs and lightly beaten egg whites
Mix gently
Add sugar and grated lime zest
Mix
Add the reserved coconut milk mixture and mix until smooth
Pour into the prepared mold
Bake in the preheated oven at 150°C (low) with a water bath until, when you insert a knife near the edge, it comes out clean (about 1 hour and 10 minutes)
Let cool and invert onto a plate
Serve
346 calories per serving
