Spicy Coconut Custard Recipes

SPICY COCONUT CUSTARD

Steps:

• Preheat oven to warm 160C (315F).
• Put the spices, cream and 1 cup (250ml/8fl oz) water in a pan.
• Bring to a simmer then reduce heat to very low.
• Leave for 5 minutes to let the spices flavour the liquid.
• Add the sugar and coconut milk.
• Return to low heat and stir until sugar is dissolved.
• Whisk the eggs and egg yolks together.
• Pour the spiced mixture over the eggs and stir well.
• Strain- discard the whole spices.
• Pour the custard mixture into eight 1/2 cup dishes.
• Put the dishes in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dishes.
• Bake for 45- 50 minutes.
• Remove the custards from the pan and serve hot or chilled.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

COCONUT CUSTARD

Steps:

• Beat coconut milk, eggs and sugar together until sugar dissolves and mixture is well blended.
• Sieve through cheesecloth so mixture is fine and smooth.
• Pour into serving bowl (individual bowls if preferred).
• Place serving bowl inside steamer.
• Steam until firm - time varies depending serving size.