Coconut Custard
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| Image by Chris Mejorada for CPI Publishing |
It's February already... How did that happen? Life is back in full throttle, traffic is mad with everybody rushing around.. Some people for work, others are moving to their new home (halleluiah Rash ;), other are starting a new job, some just found out they are pregnant, others are getting married soon, there is just so much going on around me for everyone so I really feel like it's Dubai in the fast lane these days.. As for me, well the same old busy bee starting the day off with my little munchkin then rushing to the bakery/office, back home to my little man, preparing for shoots, back again to the bakery, so all this makes a 10hr day seem really short to be honest!
Thus, I must admit that this has been the month where I've cooked
less than usual, for the blog that is. And last but not least I was
trying to shed some of the baby fat and therefore cooking less scrumptiously than
usual. Even though I have definitely not lost all the weight I was aiming for,
I'm done trying to be on a diet (which failed miserably anyways as I have no
discipline when it comes to glorious food!) so I will just go on a more
conscious eating plan and that's it, somehow these pounds will drop off in one way or another ;) Oh and I did get myself a bicycle now so that should help, no?
So to celebrate the beginning of a
new month, I'm starting off with a sweet post, this beautiful coconut custard.
I did these for BBC Good Food ME as an Indian themed dessert for a Diwali
special. It tastes even more delicious than it looks!
D xx
Easy. Prep & Cook Time: 2 hrs 15 minutes (including 1 hour cooling time) Serves 6 - 8
Easy. Prep & Cook Time: 2 hrs 15 minutes (including 1 hour cooling time) Serves 6 - 8
- 1 can coconut milk
- 1 can condensed milk
- 1 cup brown sugar
- ½ cup water
- 5 eggs
- 1 cup toasted coconut
Preheat
oven to 125C. In a bowl, whisk the eggs and the sugar until creamy. In
another bowl whisk the coconut milk with the condensed milk and water.
Add the
coconut milk mixture to the whisked eggs and combine well. Place
ramekins in a baking tray, and pour the custard into the ramekins. Then add
boiling water to the baking tray, reaching about half way up the ramekins and
bake for 1 hour, until firm.
Remove
from the oven and let it completely cool before using a knife to loosen the
pudding. Turn it upside down on a plate and sprinkle generously with the
toasted coconut. Enjoy!
(As featured in BBC Good Food ME - October 2011)
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