Ingredients
For the coconut cream:
¾ cup (200ml/7fl oz) of 2% milk (skimmed)
½ tsp sugar
2 tbsp unsweetened desiccated coconut
1 tbsp cornstarch mixed with 2 tbsp 2% milk (skimmed), (slurry)
2½ml/½ tsp coconut essence
For the syrup:
¼ (60ml/2fl oz) cup firmly packed dark brown sugar
½ (125ml/4 fl oz) cup water
7½cm/3in cinnamon stick
½ tsp cardamom seeds
¼tsp whole cloves
1/8tsp ground nutmeg
For the custard:
1 cup (250ml/8fl oz) egg substitute
1/3 cup (80ml/2½fl oz) 2% milk (skimmed)
2½ml/½ tsp coconut essence
2 tbsp firmly packed brown sugar
Method
1. Preheat the oven to 180C/350F/Gas 4. Combine the milk, sugar and coconut in a small saucepan and simmer for 10 minutes. Strain and discard the coconut.
2. Stir the slurry and coconut essence in the warm milk. Heat on medium, stirring until thickened. Set aside to cool.
3. Stir ¼ cup (60ml/2fl oz) of the brown sugar, water and spices together in a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Strain and set aside to cool.
4. When the syrup has cooled to room temperature, beat it together with the egg substitute until it is light in colour. Add the milk, coconut essence and coconut cream and mix well.
5. Pour in ramekins or custard cups, set in a pan of hot water and bake for 30 minutes or until a knife plunged in the centre comes out clean. Chill.
6. A few hours before serving, sprinkle the brown sugar evenly over the custards. Place under the broiler and cook until the sugar is bubbly, approx. 2 minutes. The sugar burns very easily so watch it carefully. Remove and cool.
These recipes were originally written for a North American audience. Some of the indgredients, measurements and equipment may be unusual.
