Beat the eggs slightly. Dissolve the palm
sugar in the water on low heat. Set aside to cool slightly. Add the
dissolved palm sugar and coconut milk to the beaten eggs. Stir to
dissolve sugar. Use a fine strainer to strain the mixture into a large
jug, add evaporated milk, rose water and spices. Pour into individual
custard cups. Put the custard cups in a baking dish filled with water up
to the halfway mark of the custard cups. Bake in a slow over to set,
approximately 1.5 hours. Cool and chill the custards before serving.