Thai Recipes with Easy Find
Spicy Coconut Custard
Ingredients 2 cinnamon sticks
1 tsp ground nutmeg
2 tsp whole cloves
300 ml cream
1 cup water
1/2 cup palm sugar, chopped
280g canned coconut milk
3 eggs, lightly beaten
2 egg yolks, lightly beaten
Method
Preheat the oven to warm 160C/315F. Place spices, cream and water in a medium pan. Bring to simmering point, reduce the heat to very low and leave for 5 minutes to allow spices to flavor the Liquid.
Add the sugar and coconut milk to the pan, return to low heat and stir until she sugar has dissolved.
Whisk the eggs and egg yolks in a medium bowl until combined. Pour the spice mixture over the eggs, stir to combine. Strain into a jug, discard the whole spices. Pour the custard mixture into 8 1/2 cup dishes. Place in a baking dish, pour in hot water to come half way up the sides. bake for 40-45 minutes.
Insert a knife in the center of one of the custards to check if they are set, the mixture should be only slightly wobbly. Carefully remove the custards from the baking dish. Serve hot or chilled. Serve with a little whipped cream and toasted coconut shreds.
(Serves: 8)
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