This recipe appears in:S. H. Fernando Jr.'s Coconut Custard Pudding
This Coconut Custard Pudding from S.H. Fernando Jr.'s Rice & Curry is a tropical take on a caramel custard. Instead of cream or milk, this recipe calls for thick coconut milk resulting in a rich custard full of caramelized coconut notes, accented with nutmeg and cardamom. A scattering of crushed cashews are sprinkled on just before serving to add a crunch to the creamy custard.
What Worked: Delicate, smooth, and eggy with a soft notes of nutmeg, this custard is set off beautifully by a sprinkle of crunchy cashews.
What Didn't: While the recipe worked wonderfully, we must warn you that grating jaggery is...well, we'll just say watch your fingers.
Suggested Tweaks: Keeping with the tropical flavors of this dessert, we can see how serving it alongside slices of mango or fresh coconut would only make it that much more enjoyable.
- 8 eggs
- 3/4 pound (340 g) grated jaggery
- 2 cups (500 ml) thick coconut milk
- 1 tablespoon corn flour
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon cardamom powder
- 1/2 cup (125 ml) chopped cashews
Beats eggs well in a bowl.
Add the other ingredients except cashews and mix well.
Strain and pour into a 2 1/2-quart stainless steel mold. Cover with foil and steam in a double boiler for 30 to 40 minutes until set. (The water should not boil under it but simmer gently.)
Remove from heat and allow to cool. Cover and refrigerate 5 to 6 hours. Sprinkle with chopped cashews before serving.