Ingredients
Original recipe: 6 individual custards. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 400 mlunsweetened full-fat coconut milk
- 120 gjaggery, finely grated
- 4 eachlarge eggs
- ½ tspground cardamom
- ⅛ tspground nutmeg
- ⅛ tspsalt
- 25 gunsalted cashews, chopped
- 1000 mlhot water for the baking bath
Make it
- Heat the oven to 160°C / 320°F. Put six ramekins in a deep roasting tin. Warm the coconut milk and jaggery in a saucepan on low for 3–4 minutes, stirring until dissolved, then let cool until just warm.
- Whisk the eggs with the cardamom, nutmeg and salt without beating in much air. Slowly whisk in the coconut mixture, then strain through a fine sieve into a jug.
- Divide the mixture among the ramekins. Pour the measured hot water into the roasting tin to reach halfway up their sides, keeping it out of the custards.
- Bake for 30–40 minutes, until the edges are set, the centres wobble gently rather than slosh, and the centre of a custard reaches at least 71°C / 160°F. Lift the ramekins out of the bath carefully.
- While they cool, toast the cashews in a dry pan over medium-low heat for 3 minutes. Cool the custards for 20 minutes, cover and refrigerate for at least 2 hours; sprinkle with cashews before serving.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.