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Baked Cardamom & Coconut Custard

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
4 eggs
¼ cup (60 ml) sugar
1 cup (250ml) ) cream or additional milk (for less rich and creamy dessert)
pinch salt
grated nutmeg (optional)

Garmish
tiny flowers
icing sugar to dust
fresh fruit or fruit sauce

  1. Place the coconut, milk and cardamom pods into a heavy saucepan and bring to boil.
  2. 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.
  3. Add the egg, sugar, cream and salt and beat together very well. Strain the mixture again to remove any particles from the eggs.
  4. 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.
  5. Open the door and cool in the oven for 10 minutes.
  6. Allow to cool and refrigerate in a sealed container for at least several hours or overnight or up to 2 days.
  7. 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.

Recipe by Carolié de Koster from Art Of Cooking page 524.

Baked Cardamom and coconut custard p. 524
Baked Cardamom and coconut custard p. 524