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2 egg yolks and 4 eggs.
Kithul syrup in 125 ml
six green cardamom pods, .
14 teaspoon grated nutmeg
400ml of coconut milk,
1/2 teaspoon vanilla extract
crumbled roasted cashews and toasted coconut flakes as garnishes
Preheat the oven to 170 °C (150 °F fan/gas).Place six ramekins in a shallow oven tray and add water to the pan until the ramekins are halfway submerged.
consists of breaking the whole eggs and the yolks into a mixing basin, whisking well, and setting the bowl aside.
Step 3: In a skillet over medium heat, combine the kithul syrup, cardamom seeds, nutmeg, vanilla, and 14 tsp of fine sea salt. Simmer for 2 minutes. Stir well after adding the coconut milk. Turn off the heat after heating to just below the boiling point.
STEP 4 :
Pour a small amount of the heated mixture into the eggs and whisk them vigorously to temper them. Pour all of the eggs back into the coconut milk pan after adding another ladle and stirring once more. After one last whisk, pour the mixture into a jug.
Fill each ramekin to the very top and place the tray in the oven. Bake for 25 to 30 minutes, or until the custards are set all around but have a slight wobble in the middle. Remove them with care, then give them 15 minutes to rest. Add the cashews and coconut as garnish. You can eat them either hot or cold.