Desserts Recipes - Coconut Custard Pots Recipe

Ingredients

• 4 eggs

• 75g/3oz/6 tbsp soft light brown sugar

• 250ml/8fl oz/1 cup coconut milk

• 5ml/1 tsp vanilla, rose or jasmine extract

• fresh mint leaves and icing (confectioners') sugar, to decorate

• sliced fruit, to serve

Serves 4

---

Method:

1. 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 extract and whisk well.

2. Strain the mixture into a jug (pitcher), then pour it into four individual heatproof glasses, ramekins or an ovenproof dish.

3. 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.

4. Bake for about 35-40 minutes, or until the custards are set. Test with a fine skewer or cocktail stick (toothpick).

5. Remove the roasting pan from the oven, lift out the ramekins or dish and leave to cool before decorate with the mint leaves and a dusting of icing sugar. Serve with sliced fruit.

This traditional dessert can be baked or steamed, and the pots are popularly served as a topping for sweet sticky rice. The coconut custard also works well with a selection of fresh fruit, where it can be spooned over the top as desired. In terms of flavor, mangoes and tamarillos go particularly well with the custard and rice.

Cook's Tip: If you bake this in one large dish, you may need to extend the cooking time. Simply check the mixture has set before serving.