Spicy Coconut Custard


  • 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


  • 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.