Coconut Custards Recipe

Coconut Custards Recipes

Ingredients :


550 ml



85 g

115 ml

pandan leaf (optional)

coconut milk

whole eggs

egg yolks

caster sugar

single cream

Method :
  1. Run tines of a fork through pandan leaf, if using.

  2. Tie in a knot. Pour coconut milk into a non-stick saucepan, add pandan leaf and bring to just below a simmer.

  3. Remove form heat, cover and leave for 20 minutes. Discard pandan leaf.

  4. Preheat oven to 180c.

  5. Reheat coconut milk to the boil.

  6. In a bowl, whisk together eggs, egg yolks and sugar until evenly blended.

  7. Slowly pour in coconut milk, whisking constantly. Stir in cream.

  8. Strain into a jug and pour into 8 ramekin dishes.

  9. Set ramekins in a roasting tin and pour boiling water into tin to come halfway up sides of ramekins.

  10. Cook in the oven for 20-25 minutes until a skewer inserted in the center comes out clean.

  11. Remove ramekins from tin and leave to cool. Chill until required.

Serves 8

If you like the above recipe

Subscribe to our newsletter.

You can purchase the above ingredients here

Find us on Facebook - DessertsRecipes

More Custards Pudding Desserts Recipes

Copyright Desserts-Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy