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.
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
Sprinkle the chopped cashew nuts in the bottom of a
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