Baked cardamom and coconut flavoured custard
This recipe was submitted by Carolie de Koster as an entry into our reader recipe special occasion dessert competition. Carolie says: "The taste and texture is irresistible."
|1 cup||Desiccated coconut|
|3 cups||Milk, I used Puhoi Valley Organic Half and Half|
|1 pinch||Grated nutmeg, optional|
- Place the coconut, Puhoi Valley ORGANIC HALF & HALF 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, with the back of a spoon, press out as much milk as possible from the coconut. Add the eggs, sugar and salt, beat together well and strain again to remove any particles from the eggs.
- Pour the mixture into 6 - 8 individual 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 golden brown and set. Open the door and cool in the oven for 10 minutes.
- Allow to cool and refrigerate several hours or overnight. Serve with small spoons from the ramekin dishes or turn out on a plate and serve with halved litchis, a dusting of icing sugar and a tiny flower as garnish.