Creme caramel is a great holiday dessert, light and smooth it gives you a hint of sweetness that you crave.
Preheat oven to 325° F. Toast coconut lightly on a baking sheet for 6 to 8 minutes, stirring once while toasting. Cool and pulse in food processor until fine. Set aside.
Increase oven temperature to 375° F. In a sauté pan, melt 1 cup sugar over high heat with 2 Tbsp water. Cook the sugar without stirring until golden brown (about 3 to 4 minutes) and pour into an ungreased 9-inch round cake pan. Swirl sugar around bottom to coat. Place pan in a baking dish with a 2-inch lip.
In a large bowl, whisk eggs. Add remaining 1 cup sugar, milk, coconut milk, flour, sweetened coconut, vanilla and cardamom and whisk until well-blended. Pour over caramelized sugar and carry to oven door. Pour boiling water around pan, coming up at least halfway and place carefully in oven. Bake for 55 to 60 minutes until, like a cake, a tester inserted in the centre comes out clean. Remove pan from water bath and let cool for 30 minutes.
Cardamom crème caramel can be served warm, but is delicious if chilled for 4 hours before serving. To plate, run a palette knife around the outside edge of the custard and invert the pan over a plate and lift.