Molokal Conge Recipe

Make caramel

Place 1 cup granulated sugar and 3 tbsp water in a medium heavy-bottomed saucepan over medium heat. Swirl pan gently (do not stir) until sugar dissolves and begins to turn amber around edges, 6–8 minutes. Watch carefully — when it reaches a deep golden amber, remove from heat and carefully add 2 tbsp warm water to loosen (it will steam and bubble). Stir gently to combine and immediately pour the caramel into the bottom of an 8x8-inch baking pan (or a similar ovenproof mold), tilting to coat evenly. Set aside to harden while you make the custard.

Preheat and prepare

Preheat oven to 325°F (160°C). Arrange a large roasting pan for a water bath (bain-marie) that will fit the baking dish with several inches of clearance around it.

Warm milk mixture

In a medium saucepan, combine 4 cups whole milk, 1 cup coconut milk, 3 tbsp granulated sugar, and 1 tsp salt. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil), about 6–8 minutes. Remove from heat.

Temper eggs

In a large bowl, whisk together 4 whole eggs, 2 egg yolks, 1 cup sweetened condensed milk, and 2 tsp vanilla extract until smooth. Slowly pour about 1 cup of the warm milk mixture into the eggs in a thin stream while whisking constantly to temper and avoid curdling. Continue to add the remaining milk mixture gradually, whisking until fully combined.

Strain and combine

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits. This yields a silky custard for the molokal.

Assemble for baking

Carefully pour the strained custard mixture over the hardened caramel in the prepared baking dish. Place the dish in the preheated oven, then place it into the prepared roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the custard dish to create the water bath.

Bake

Bake at 325°F (160°C) for 40–50 minutes, or until the custard is mostly set but still slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Avoid overbaking to keep it creamy.

Cool and chill

Remove the custard dish from the water bath and let it cool to room temperature on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and let flavors meld.

Unmold and garnish

To unmold, run a thin knife around the edge of the custard to loosen. Place a serving plate upside down over the baking dish and invert quickly. The caramel will flow over the custard creating a glossy sauce. If any caramel remains in the dish, spoon it over the top. Sprinkle toasted coconut flakes around the edges and garnish with fresh mint leaves as desired.

Slice and serve

Slice into 8 equal portions and serve chilled. The texture should be creamy and silky with a sweet caramel top and subtle coconut note from the molokal custard.