This recipe is translated from Cookpad France. See original: 
Crème caramel au sucre de coco
Crème caramel au sucre de coco 
Coconut Sugar Crème Caramel
Naela 🌻 @Naelam
I ran out of agave syrup for making pastry cream, so I substituted coconut sugar and was pleasantly surprised by the delicious caramel flavor—truly a treat!
Coconut Sugar Crème Caramel
I ran out of agave syrup for making pastry cream, so I substituted coconut sugar and was pleasantly surprised by the delicious caramel flavor—truly a treat!
Cooking Instructions
- 1
Whisk the egg yolks with the coconut sugar until the mixture becomes pale and creamy.
- 2
Gradually add the flour, then pour in 3/4 cup cold milk (200 mL) and mix well.
- 3
In a saucepan, heat the remaining 3/4 cup milk (200 mL) with the vanilla extract over medium heat. Add the previous mixture and stir constantly until it thickens.
- 4
Pour into ramekins and chill in the refrigerator for at least 4 hours or overnight.
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