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.
Read more: S. H. Fernando Jr.'s Coconut Custard Pudding
- Yield:serves 6 to 8
- Active time: 15 minutes
- Total time:45 minutes plus 5 hours chilling time
- 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.