Thai Coconut Creme Caramel

Preheat oven to 350 degrees. Lightly grease ramekins with oil. Beat eggs with an electric beater or by hand with a whisk for at least 1 minute (or until fluffy). Add salt, sugar (or maple syrup), vanilla OR pandan paste, and coconut milk and stir until well blended. (If you are using pandan essence/paste, note that it will turn the dessert a bright, tropical green. Pandan leaf is a naturally sweet, green herb that adds both color and a unique taste to many Thai /Asian desserts.)

Pour a little maple syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more). Now pour egg and coconut mixture into each ramekin until 3/4 full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)

Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan - until water reaches at least 1/4 way up the side of the ramekin.

Bake for 30 minutes, or until a fork inserted into the pudding comes out clean. Allow to cool, then place in the refrigerator until ready to serve. To serve, run a knife around the inner rim of each ramekin (to loosen pudding). Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard.