Summary

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

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Instructions

1. Preheat the oven to 180 °C (356 °F).
2. 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.
3. Beat the eggs and egg yolks until frothy, then stir into the warm coconut cream.
4. Pour the mixture into 4 fireproof bowls and place them in an ovenproof dish.
5. 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.
6. Remove from the oven, sprinkle with a pinch of ground cardamom, and garnish with exotic fruits or candied ginger slices.