Flavoured Baked Custard

An exotic baked Coconut Custard served with a tropical fruit salad. Spiced Custard topped with crushed pistachio nuts and delicate shreds of gold leaf.

To make a custard with a distinctive tang, use 150 ml freshly squeezed orange juice with 350 ml milk and 50 g caster sugar. Bake for 40 minutes at 160°C. For a more exotic flavour, replace the milk with coconut milk. Use it for an unusual Crème Caramel. Prepare it in individual serving dishes, as here. Serve coconut custard with fresh tropical fruit and Crème Chantilly laced with a touch of rum.