Spicy Coconut Custard Recipe

Spicy Coconut Custard Recipe

Ingredients : Serves 8

4 eggs

180 g palm sugar

1/2 cup water

3/4 cup evaporated milk

1 1/2 cups thick coconut milk

1/4 teaspoon mace, ground

1/2 teaspoon cardamom, ground

1 tablespoon rose water

Pinch of ground cloves

 

Method :

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.

 

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