A typical Asian cuisine baked custard. The taste and texture is irresistible. Serve after a meal which did not include many eggs, milk or cream. Serve as is or with a bowl of any appropriate fruit or fruit sauce – such as passion fruit in syrup or a lightly sweetened fresh fruit puree.
1 cup (250 ml) desiccated coconut
2 cups (500 ml) milk
6 cardamom pods
¼ cup (60 ml) sugar
1 cup (250ml) ) cream or additional milk (for less rich and creamy dessert)
grated nutmeg (optional)
icing sugar to dust
fresh fruit or fruit sauce
- Place the coconut, milk and cardamom pods into a heavy saucepan and bring to boil.
- Reduce heat and simmer 5 minutes. Allow to cool and stand 10 minutes to allow the flavours to infuse the milk. Strain the milk through a fine sieve and press out as much milk as possible from the coconut.
- Add the egg, sugar, cream and salt and beat together very well. Strain the mixture again to remove any particles from the eggs.
- Pour the mixture into 6 – 8 individual ovenproof ramekin dishes, stand in a pan with hot water and sprinkle with nutmeg if used. Bake at 160°C for about 35 minutes or until light golden brown on top and set.
- Open the door and cool in the oven for 10 minutes.
- Allow to cool and refrigerate in a sealed container for at least several hours or overnight or up to 2 days.
- Serve with small spoons from the ramekin dishes or turn out and serve on a plate or in a bowl accompanied by fruit or fruit sauce and garnished as preferred.
6 to 8 servings.