KEY POINTS:
Serves 4
3 free range eggs
1 Tbs caster sugar
1 tsp ground cardamom
1 tsp finely grated lemon zest
1/2 cup cream
1 cup milk
2 Tbs palm sugar
2 Tbs water
1 Tbs shredded coconut, toasted
1. Half fill a saucepan with water and bring to a simmer. Whisk the eggs with the sugar, cardamom and lemon.
2. Add the cream and milk, gently stirring to combine, then pour through a fine sieve into a jug. Fill small dishes or bowls with the mixture and firmly cover with tinfoil.
3. Place a bamboo steamer on top of the saucepan, add as many of the dishes as will fit, cover and steam for 15 minutes.
4. Melt the palm sugar with water in a small saucepan and simmer until it becomes slightly syrupy. Before serving, pour over the syrup and add a sprinkling of coconut.
