Coconut Custards Recipes

Ingredients :

1

550 ml

3

3

85 g

115 ml

pandan leaf (optional)

coconut milk

whole eggs

egg yolks

caster sugar

single cream

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

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