Ingredients

• 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.