Spicy Coconut Custard – a delicious recipe with cinnamon sticks, ground nutmeg, whole cloves, cream, palm sugar, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to warm 160C (315F).
2
Put the spices, cream and 1 cup (250ml/8fl oz) water in a pan.
3
Bring to a simmer then reduce heat to very low.
4
Leave for 5 minutes to let the spices flavour the liquid.
5
Add the sugar and coconut milk.
6
Return to low heat and stir until sugar is dissolved.
7
Whisk the eggs and egg yolks together.
8
Pour the spiced mixture over the eggs and stir well.
9
Strain- discard the whole spices.
10
Pour the custard mixture into eight 1/2 cup dishes.
11
Put the dishes in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dishes.
12
Bake for 45- 50 minutes.
13
Remove the custards from the pan and serve hot or chilled.
673
kcal
Calories
41
g
Fat
70
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cinnamon sticks, 1 teaspoon ground nutmeg, 2 teaspoons whole cloves, 300 ml cream (10 fl oz), and more.
Yes, Spicy Coconut Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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