Coconut Cream Custard

Name: Coconut Cream Custard
Yield: Serves 6
Ingredients: 3 large eggs (size 2); 50 g (2 oz) shelled unsalted cashew nuts, chopped; 75 g (3 oz) caster sugar; 2 egg yolks; 300 ml (½ pint) double cream; 1 teaspoon salt; 50 g (2 oz) creamed coconut, chopped roughly; 300 ml (½ pint) milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This is a good pudding to follow a spicy meal and can be accompanied by fresh exotic fruits. I like to serve the custard at room temperature rather than chilled.

Ingredients

300 ml (½ pint) double cream
300 ml (½

Dessert
Vegetarian
Gluten-free

Method

Put a roasting tin three-quarters full of water on the centre shelf of the oven and preheat the oven to 160°C, 325°F, Gas Mark 3. Put the cream, milk and creamed coconut in a saucepan and stir over a medium heat until the coconut has dissolved completely. Stir in the salt and remove fr