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.
2. Simmer the cream and coconut milk with cardamom and ginger in a saucepan over low heat for about 5 minutes. Add sugar and stir until completely dissolved. Allow to cool slightly.
3. Beat eggs and egg yolks until frothy and stir into the coconut cream.
4. Pour the cream into 4 fireproof bowls and place in an ovenproof dish.
5. Fill the mold with boiling water so that the molds are halfway in the water. Cook in the preheated oven on a wire rack for about 30 minutes until the egg mixture is firm.
6. Remove and sprinkle with a little cardamom. Garnish with exotic fruits or candied ginger slices.