Grilled Coconut Custard

Name: Grilled Coconut Custard
Yield: Serves 8
Cuisine: Thailand
Ingredients: ¾ pt / 430 ml coconut milk; 4 oz / 110 g light muscovado or demerara sugar; 4 oz / 110 g light muscovado or demerara sugar; 2 oz / 60 g caster sugar; 5 egg whites

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Whole eggs can be used in this dish, but egg whites alone keep the custard pale.

Ingredients

¾ pt / 430 ml coconut milk
2 oz /

Asia
Thailand
Dessert
Gluten-free
South East Asia
Vegetarian

Method

Put the milk in a bowl and stir in the caster sugar. Beat in the egg whites, and strain into small lightly oiled ramekins. Place in a bain-marie and bake in the middle of a preheated oven at 180°C / 350°F / Mark 4 for about 20 minutes. Allow the custards