← Nouns Cooking · Dessert Parlour

Ingredients

• 175 g kithul jaggery, palm sugar or jaggery, chopped
• 60 ml Water
• 400 ml full-fat coconut milk
• 5 large eggs
• ½ tsp ground cardamom
• ¼ tsp grated nutmeg or ground mace
• 1 pinch ground cloves
• 1 tsp Vanilla extract
• 1 pinch Salt
• 30 g cashews, toasted and chopped

Method

1. Heat the oven to 160°C (140°C fan, 325°F) and put a kettle on to boil. Set six small ramekins or one 1 litre dish in a roasting tin.
2. Melt the jaggery with the water in a small pan over low heat, stirring, until dissolved. Strain to remove any grit and let it cool for 5 min.
3. Whisk the eggs gently in a bowl without making them frothy. Stir in the coconut milk, then the cooled jaggery syrup, spices, vanilla and salt.
4. Strain the custard into the ramekins and skim off any bubbles. Pour boiling water into the tin to come halfway up the sides.
5. Bake for 40–50 min (small ramekins take less), until set at the edges with a slight wobble in the middle. The top often looks speckled and honeycombed, which is normal.
6. Lift out of the water, cool, then chill for at least 2 hours. Scatter with cashews before serving.

Tips

• You can also steam it, covered, over gently simmering water for about the same time.
• Contains cashews; leave them off for a nut-free version.

Sources

Written in our own words after cross-checking these recipes:

olive magazine SBS Food