Desserts Recipes - Coconut and Mandarin Custards Recipe

Ingredients

• 200ml/7fl oz/scant 1 cup coconut cream

• 200ml/7fl oz/scant 1 cup double (heavy) cream

• 2.5ml/1/2 tsp finely ground star anise

• 75ml/5 tbsp golden caster (superfine) sugar

• 15ml/1 tbsp very finely grated mandarin or orange rind

• 4 egg yolks 

For the praline:

• 175g/6oz/scant 1 cup caster (superfine) sugar

• 50g/2oz/1/2 cup roughly chopped mixed nuts, to serve

Serves 4

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Method:

1. Make the praline. Place the sugar in a non-stick wok with 15-30ml/1-2 tbsp water. Cook over a medium heat until the sugar dissolves and turns light gold.

2. Remove the syrup from the heat and pour on to a baking sheet lined with baking parchment. Spread it out using the back of a spoon, then sprinkle the chopped nuts evenly over the top and leave to harden.

3. Meanwhile place the coconut cream, double cream, star anise, sugar, mandarin or orange rind and egg yolks in a large bowl. Whisk to combine and pour the mixture into four lightly greased ramekins or small, heatproof bowls.

4. Place the ramekins or cups in a large steamer, cover and place in a wok and steam over gently simmering water for 12-15 minutes, or until the custards are just set.

5. Carefully lift the custards from the steamer and leave to cool slightly for about 10 minutes.

6. Meanwhile, break the hardened praline into rough pieces and serve it on top of, or alongside, the custards once the latter have cooled.

Note: These scented custards with a fabulous melt-in-the-mouth texture are best served warm. However, they are also delicious served chilled, making them perfect for easy entertaining. If you prefer, make the praline the day before.