Fresh Coconut Pudding

Recently, the local Asian market began carrying loads of fresh coconuts. They are really popular in my house. We usually just eat them plain, but today I felt like making a sweet dish with the coconuts.

I mixed a thickened crème anglaise made of heavy cream with the coconut water. I used heavy cream instead of milk because I wanted the final product to remain creamy even though I substituted in coconut water for some of the dairy. The result was a creamy and decadent pudding. I garnished the dessert with some toasted, sweetened, shredded coconut, and it was ready to serve. If you can find some young coconuts in your local market, give it a try!

Coffee and Cardamom Flavored Creme Caramel

Crème caramel is one of my favorite desserts. It's basically a rich custard with a layer of soft caramel. I dressed this one up with a little espresso powder and cardamom.

Making these desserts reminded me of my childhood. My mom would tell me every day not to eat anything before dinner, but after coming home from school, I would always make a beeline to the refrigerator when she wasn't looking. I would get one crème caramel, flip it onto a plate, and let the delicious caramel flow in every direction. It didn't last very long; I would inhale the dessert and lick all the caramel off the plate before I got caught. You would think that I wouldn't really have enjoyed the dessert because I ate it so fast, but there was something thrilling (and delicious) about sneaking a bite without anyone knowing.  Maybe that's why I named my site Pham Fatale.  I've been in the (food) espionage business for a long time!

These covert operations inevitably would make me too full for dinner. I know I was a terrible child! My parents always wondered why I never ate, and have probably been unaware of my antics until now. Sorry Mom!

I think, in America, crème caramel and flan can be used interchangeably.