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Coconut custard
Reg cooks up a creamy baked custard with an exotic difference.
ingredients
400ml coconut cream
300ml cream
2 teaspoon cardamom seeds, crushed
10 egg yolks
150g dark brown sugar
100g raw cashews
method
Put the coconut cream, cream, cardamom seeds and half the sugar together in a heavy bottomed saucepan and bring up to boiling point. Take off the heat and allow to cool slightly.
Beat the yolks and sugar lightly together. Pour the cream onto the yolks and return the mixture to the saucepan. Put over a low heat and stir continuously with a wooden spoon until the mixture thickens and coats the back of the spoon.
Strain and pour into 6 x 175ml greased ramekins and place about 10 cashews on top. Put the ramekins in a baking dish and pour hot water into the dish until it comes half way up the ramekins. Put in the oven 175°C for 20 minutes, or until a knife inserted into the middle of the custard comes out clean.
Serve with pawpaw and limes.
Serves 6
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