Coconut Custard and Spices

Recipe by
Total Time:
45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 2 - cinnamon sticks
  • 2 tsp - whole cloves
  • 1 tsp - ground nutmeg
  • 1 cup - water
  • 1 cup - cream
  • 1/2 cup - soft dark brown or dark palm sugar
  • 1 cup - canned coconut milk
  • 3 - eggs, lightly beaten
  • 2 - egg yolks, lightly beaten

How to Make Coconut Custard and Spices

  • Preheat oven to a moderately slow 160 degree C.
  • Place spices, water and cream in a medium pan. Bring to a simmering point and reduce heat to allow spices to flavour the liquid.
  • Add sugar and coconut milk, stirring until the sugar is dissolved.
  • Whisk eggs and yolks in a small bowl to combine. Pour the spiced milk mixture over the eggs and stir to combine.
  • Strain into a jar; discard the whole spices. Pour custard mixture into 6 small dishes, each of about 1/2 cup capacity.
  • Place in a baking dish, pour in hot water to come halfway up the sides. Bake for 30 minutes.
  • Insert a knife in the centre in one of the custards - the mixture should only be slightly wobbly.
  • Remove custards from baking dish. Serve hot or chilled.