Spicy Coconut Custard

Ingredients

  • 2 cinnamon sticks
  • 2 teaspoons whole cloves
  • 1 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup cream
  • 1/2 cup dark brown sugar
  • 1 cup coconut milk
  • 3 large eggs, lightly beaten
  • 2 large egg yolks, lightly beaten

Method

  • Preheat oven to 350F.
  • Place the cinnamon sticks, clove, nutmeg, milk and cream in a medium pan.
  • Bring to simmer, reduce heat to low and allow spices to infuse.
  • Add the sugar and coconut milk, stirring until sugar has dissolved.
  • Place eggs and yolks in small bowl and whisk. Pour the spiced mixture over eggs whisking while pouring in the mixture. Strain into a pitcher. Pour into 6 small ramekins. Place ramekins into a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins.
  • Bake for 30 minutes. When cooked through a knife inserted into the center should come out clean and the mixture should be slightly wobbly. Remove the ramekins from the baking dish. Serve hot or chilled.

Notes

Comments

Old Comments

no messages yet