Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 ml cream
- 250 ml coconut milk
- 0.5 teaspoon ½ cardamom, (ground)
- 0.5 teaspoon ½ ginger, (ground)
- 80 g cane suar
- 2 egg (s), (M)
- 2 egg yolks
- some fruits, exotic or candied ginger slices for garnish
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 °C (356 °F).
- In a saucepan, simmer the cream and coconut milk with the cardamom and ginger over low heat for 5 minutes. Add the sugar and stir until completely dissolved. Let cool for 2 minutes.
- Beat the eggs and egg yolks until frothy, then stir into the warm coconut cream.
- Pour the mixture into 4 fireproof bowls and place them in an ovenproof dish.
- Pour boiling water into the ovenproof dish so the bowls are halfway submerged. Bake in the preheated oven on a wire rack for 30 minutes until the custard is set and reaches 70 °C (158 °F) at the center.
- Remove from the oven, sprinkle with a pinch of ground cardamom, and garnish with exotic fruits or candied ginger slices.
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