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10 January 2013,21:33 by
D.Sumithra

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COCONUT CUSTARD

This traditional dessert can be baked or steamed and is often served with sweet sticky rice and a selection of fresh fruit. Mangoes and tamarillos go particularly well with the custard and rice. Rose or jasmine extract give the custard a distinctive flavour but vanilla also works well.
Serves :
4

Preparation Method :

  • Preheat the oven to 150°C / 300°F / Gas 2.
  • Whisk the eggs and sugar in a bowl until smooth. Add the coconut milk and the vanilla, rose or jasmine extract and whisk well.
  • Strain the mixture into a jug (pitcher), and then pour it into four individual heatproof glasses, ramekins or an ovenproof dish.
  • Stand the glasses, ramekins or dish in a roasting pan.
  • Fill the pan with hot water to reach halfway up the sides of the ramekins or dish.
  • Bake it for about 35 - 40 minutes or until the custards are set. Test with a fine skewer or cocktail stick (toothpick).
  • Remove the roasting pan from the oven, lift out the ramekins or dish, and leave to cool.
  • If you like, turn out the custards on to a serving plate or plates.
  • Decorate with the mint leaves and a dusting of icing sugar and serve with sliced fruit such as ripe peaches, mangoes, papaya, star fruit (carambola), or kiwi fruit.

INGREDIENTS

  • 4 eggs
  • 75 grams soft light brown sugar
  • 250 ml coconut milk
  • 1 teaspoon vanilla, rose or jasmine extract
  • Fresh mint leaves and icing (confectioners') sugar, to decorate
  • Sliced fruit, to serve

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