A silky, golden Tongan-inspired baked custard made with fresh thick coconut cream and finished with a layer of burnt-sugar caramel. Inverted onto the plate, the sauce cascades over each ramekin, while passionfruit pulp and toasted coconut add bright Polynesian flair.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings6
Yield6 ramekins
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 22 gFat
- 16 gSaturated Fat
- 38 gCarbs
- 1 gFiber
- 32 gSugar
- 6 gProtein
- 95 mgSodium
- 240 mgPotassium
- 70 mgCalcium
- 1.5 mgIron
- 4 mgVitamin C
- 65 mcgVitamin A
Ingredients
For the caramel base
- 3/4 cup (165 g) packed dark brown sugar
- 2 tablespoons water
- 1 teaspoon fresh lime juice
For the coconut custard
- 2 cups (480 ml) fresh thick coconut cream (chilled, solids only)
- 1 cup (240 ml) whole milk
- 3 large eggs
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons arrowroot powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
For the topping
- 1 small ripe banana, thinly sliced
- 3 tablespoons passionfruit pulp (about 2 fruits)
- 2 tablespoons unsweetened toasted coconut flakes
Directions
- Preheat the oven to 325°F (160°C) and arrange six 6-oz ramekins in a deep roasting pan; set a kettle of water to boil.
- Make the caramel: combine brown sugar, water, and lime juice in a small heavy saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and let the syrup bubble until it reaches a deep amber color, 5 to 7 minutes.
- Immediately divide the hot caramel among the ramekins, swirling to coat the bottoms. Set the ramekins aside to let the caramel firm up slightly.
- In a large bowl, whisk the eggs, granulated sugar, arrowroot, vanilla, and salt until smooth and slightly pale.
- In a separate saucepan, warm the coconut cream and milk over medium-low heat until just steaming; do not let it boil. Slowly whisk the warm coconut mixture into the egg mixture in a thin stream to temper.
- Strain the custard through a fine-mesh sieve into a large measuring jug, pressing out any undissolved arrowroot lumps, then divide it evenly among the ramekins over the set caramel.
- Pour the hot water into the roasting pan until it reaches halfway up the sides of the ramekins, and carefully transfer to the oven.
- Bake for 40 to 45 minutes, until the custards are set around the edges but still have a soft wobble in the center; a knife inserted 1 inch from the edge should come out clean.
- Remove the ramekins from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight to let the caramel sauce loosen.
- To serve, run a thin knife around each custard, invert onto a plate, then spoon over any caramel left in the ramekin. Top with banana slices, passionfruit pulp, and toasted coconut.
Cook’s Notes
- Use full-fat canned coconut cream if fresh isn't available; refrigerate the can overnight and scoop off only the thick cream on top for best texture.
- Do not overbake, the center should still wobble when gently shaken, as residual heat will finish setting the custard.
- For a more traditional Tongan touch, wrap each ramekin in a banana leaf and steam over simmering water for 50 minutes instead of baking in a water bath.
- A tablespoon of dark rum stirred into the custard adds island depth and complements the passionfruit topping beautifully.
- Serve well-chilled so the caramel sauce loosens into a pourable syrup when the pudding is unmolded.
More Tonga Recipes You’ll Love
Craving more flavors from Tonga? Try these traditional recipes:
- Tongan Coconut Lamb and Taro Leaf Stew
- Tongan Raw Fish Salad with Lime and Coconut
- Tongan Sweet Coconut Boiled Dumplings
