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Sweet coconut custard Recipe

Sweet coconut custard Recipe

Sweet coconut custard Recipe

Another coconut custard with spicy cardamom and the sweet aroma of pandanus or vanilla and ginger. It is interesting to note how a few spices can change the whole flavour of a humble custard.

Ingredients :

    • 60 g (1/2 cup) shaved palm sugar or dark brown sugar
    • 2 cardamom pods, lightly smash, seeds removed and ground in a mortar to a powder or ½ teaspoon ground cardamom
    • 2 tablespoons water
    • 7 egg yolks
    • 1 cup (250 ml) thick coconut milk
    • 2 pandanus leaves, each tied into a knot, or 1 vanilla bean, split
    • 11/2 cups (375 ml) coconut cream
    • 4 tablespoons candied ginger, thinly sliced
    • Grated rind of 1 lime
    • 1 tablespoon fresh lime juice
    • 2 teaspoons rum plus 2 tablespoons rum for syrup
    • 6 oven-proof bowls (each holding about 1 cup/ 250 ml)


    • 3 cups (750 ml) water
    • 300 g (11/2 cups) sugar
    • 1 pandanus leaf, tied into a knot, or 2–3 drops pandanus essence

Method :

    1. Prepare the Pandanus Syrup first by heating all the ingredients in a saucepan over medium heat and stirring until the sugar is dissolved. Bring to a boil, then simmer uncovered for about 30 seconds and remove from the heat. Discard the pandanus leaf and set the syrup aside to cool.
    2. Preheat the oven to 170°C (340°F).
    3. In a small saucepan, heat the sugar, cardamom and water over medium heat, stirring until the sugar is dissolved. Remove from the heat and set aside to cool. Transfer to a bowl, add the egg yolks and coconut milk, and beat until light and fluffy. Add 1 pandanus leaf or the split vanilla bean to the mixture.
    4. Place the coconut cream, the other pandanus leaf and the ginger in the top of a double boiler and heat gently over medium heat. Gradually pour in the egg mixture but do not allow the mixture to boil. Cook over low heat for about 5 minutes then remove from the heat when the coconut mixture begins to simmer. Discard the pandanus leaves or vanilla bean, stir in 1/2 of the grated lime rind, the lime juice and rum, and mix well.
    5. Pour the mixture into 6 oven-proof bowls and arrange in a baking dish. Half-fill the dish with boiling water and bake in the oven for about 40 minutes or until the custard is firm and the top has browned. Remove from the heat and top the custard with the remaining grated lime rind. Serve warm or chilled, drizzled with 1 tablespoon Pandanus Syrup or warmed maple syrup with 2 tablespoons rum added.

Note : If you prefer to caramelise the top of the custard, omit the lime rind garnish. Sprinkle 1/2 teaspoon of powdered sugar over the top of the custard and place the custard under a hot broiler grill until golden and crisp. Watch carefully as the sugar burns quickly.

SERVES : 6  
COOKING TIME : 45 mins