Coconut and Cardamom Crème Caramel

With Jaggery

Preparation info
  • Serves


    Appears in

    By Ghillie Basan

    Published 2019

    • About

    Crème caramel, crème brûlée, panna cotta – these are obvious choices to pair with whisky as so many tasting notes describe toffee, burnt sugar, cream and a creamy ‘mouthfeel’ or ‘finish’. So it makes sense to include one of these puddings, purely to stroke and extend the finish of some whiskies. The absolute classic crème caramel is perfect in every way, but in order to capture other flavour elements of different whiskies, I sometimes turn to the Filipino version with orange and cinnamon, o