Ingredients : Serves 6

Preparation:

• To make the caramel, dissolve the sugar over low heat, in a small, heavy-based pan, swirling constantly until the sugar becomes golden. Stir in hot water carefully as the mixture will splatter. Quickly stir to dissolve any lumps and boil about 2 minutes until liquid and dark brown but not burned.

• Grease a 6-cup souffle dish with butter or margarine and pour the caramel into it. Tilt dish to ensure caramel coats the base.

• To make the custard, beat eggs and vanilla in a large bowl. Combine coconut milk and milk with sugar in a saucepan and cook over low heat until sugar dissolves. Remove from stove and beat quickly into eggs and vanilla so eggs do not curdle. Sieve custard only if it is lumpy. Pour slowly into souffle dish on top of caramel.

• Pre-heat oven to 325^oF/160^oC. In the base of a large roasting pan, place two layers of paper toweling, then the souffle dish before pouring hot water into the roasting pan to come half-way up the souffle dish. Bake in the center of the oven for about 50 minutes or until a knife inserted into custard is clean when removed.

• Do not allow water to boil. Remove souffle dish. Cool in a pan of cold water. Chill, covered with plastic wrap , preferably overnight.

• To serve, run a knife round the inside edge of the souffle dish and place a dinner plate on top. In a quick movement, invert the dish and the crome caramel will unfold onto the plate.

• Serve alone or with whipped cream.

• Place a mint sprig in the center as garnishing.