Friday 29 May 2009

Coconut Custard

  • 4 eggs
  • 3 tbs brown sugar
  • 3 tbs maple syrup
  • 1 1/2 cups of coconut cream [see below]
  • 1/2 tsp ground cardamom
  • pinch ground cloves
  • 1 tbs rose water
Method - Coconut Cream

You can buy this in a can or, as I prefer make it as follows. Put two cups of desiccated or shredded coconut in a saucepan, pour over 2 1/2 cups of milk and bring slowly to the boil. Cool, then blend in a blender until smooth. Pour and press, with the back of a spoon, through a strainer into a container [discard the coconut pulp into your compost].

Method - Coconut Custard
  1. Preheat oven to 150 C
  2. In a small saucepan heat and mix the brown sugar and maple syrup until the sugar is dissolved. Let cool.
  3. In a mixing bowl beat the eggs lightly
  4. Add all ingredients except the ground cloves and stir thoroughly
  5. Pour into four ramekins and sprinkle with ground cloves
  6. Place ramekins in a baking tray and half fill with water
  7. Bake until set ~ 1 1/2 hours

Note: I served each ramekin on a plate with stewed dried apricots on the side -- it was a great combination.

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