Baked cardamom and coconut flavoured custard

Name: Baked cardamom and coconut flavoured custard
Yield: 6
Ingredients: 1 cup Desiccated coconut (Main); 3 cups Milk, I used Puhoi Valley Organic Half and Half; 6 Cardamom pods (Main); 4 Eggs; ¼ cup Sugar; 1 pinch Salt; 1 pinch Grated nutmeg, optional; 6 Lychees, canned and drained; 1 small handful Nasturtium flower; 1 sprinkle Icing sugar, to dust

for 6 people

Reader Recipes

By Bite Community

This recipe was submitted by Carolie de Koster as an entry into our reader recipe special occasion dessert competition. Carolie says: "The taste and texture is irresistible."

Ingredients

1 cup	Desiccated coconut (Main)
3 cups	Milk, I used Puhoi Valley Organic Half and Half
6	Cardamom pods (Main)
4	Eggs
¼ cup	Sugar
1 pinch	Salt
1 pinch	Grated nutmeg, optional

Garnish, optional

6	Lychees, canned and drained
1 small handful	Nasturtium flower
1 sprinkle	Icing sugar, to dust

Directions

Place the coconut, Puhoi Valley ORGANIC HALF & HALF and cardamom pods into a heavy saucepan and bring to boil. Reduce heat and simmer 5 minutes. Allow to cool and stand 10 minutes to allow the flavours to infuse the milk.
Strain the milk through a fine sieve and, with the back of a spoon, press out as much milk as possible from the coconut. Add the eggs, sugar and salt, beat together well and strain again to remove any particles from the eggs.
Pour the mixture into 6 - 8 individual ramekin dishes, stand in a pan with hot water and sprinkle with nutmeg if used. Bake at 160°C for about 35 minutes or until golden brown and set. Open the door and cool in the oven for 10 minutes.
Allow to cool and refrigerate several hours or overnight. Serve with small spoons from the ramekin dishes or turn out on a plate and serve with halved litchis, a dusting of icing sugar and a tiny flower as garnish.