2 cinnamon sticks
2 teaspoons whole cloves
1 teaspoon nutmeg, ground
1 cup water
1 cup cream
1/2 cup soft dark brown sugar
1 cup coconut milk
3 eggs, lightly beaten
2 egg yolks, lightly beaten
Preheat the oven to 160oC.
Place the cloves, nutmeg, cinnamon sticks, water and cream in a medium
pan. Bring to a simmering point before reducing the heat to very low.
Leave for 5 minutes to allow the spices to flavor the liquid. Mix in the
coconut milk and sugar. Stir until the sugar has fully dissolved.
Whisk the eggs and egg yolks in a small
bowl to combine. Pour the spiced milk misture over the whisk eggs and
stir to combine. Strain the mixture into a jug, discarding the whole
spices. Pour the custard mixture to half fill 6 small dishes. Place the
small dishes in a baking dish. Pour just enough hot water into the
baking dish to reach the halfway mark of the small dishes sides. Bake
for 30 minutes.
The custard is cooked when a knife
inserted into the center comes out clean. Remove the custards from the
baking dish and serve hot or chilled.