Coconut Cream Custard


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.


  • 300 ml (½ pint) double cream
  • 300 ml (½ pint) milk
  • 50 g (2 oz) creamed coconut, chopped roughly
  • 1 teaspoon salt
  • 3 large eggs (size 2)
  • 2 egg yolks
  • 75 g (3 oz) caster sugar
  • 50 g (2 oz) shelled unsalted cashew nuts, chopped


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 from the heat. Put the eggs, egg yolks and caster sugar in a bowl. Whisk together thoroughly, then whisk in the hot coconut cream a little at a time.

Sprinkle the chopped cashew nuts in the bottom of a 1.2 litre (2 pint) Soufflé or other similar ovenproof dish. Pour the cream and egg mixture into the dish and stand it in the tin of water in the oven. Cook for 1—1½ hours until the custard feels set to a very light touch in the centre but still wobbles slightly if you move the dish. Remove from the oven and leave to cool.