Coconut Custard

COCONUT CUSTARD
Recipe for eight servings

REQUIREMENTS

- 35g coconut flakes
- 250ml coconut cream
- 200ml milk
- 3 eggs
- 2 egg yolks
- 1/2 cup brown sugar



What you do
In a medium size skillet cook coconut for approximately two to five minutes over medium heat until toasted.

Remove it from the heat and place the content into a heatproof bowl. Combine the coconut cream and milk in a small saucepan.

Bring it to a simmer over low heat and remove. In another separate heat-proof bowl, whisk the eggs, egg yolks and sugar.

Add coconut cream mixture and whisk until combined. Pour evenly into six 3/4 -cup heatproof bowls.

Cook the custards in a bamboo steamer over a wok one-third filled with simmering water for 25 to 30 minutes or until custard is set. Top custards with toasted coconut and serve.


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