coconut custard

Ingredients:

• Sugar  75 + 50 gm 
• Egg yolk 4
• Egg (whole) 1
• Milk 200 ml 
• Cream 100 ml 
• Coconut milk 100 ml 
• Coconut milk powder 50 gm 
• Ginger (peeled, roughly cut)  20 gm 
• Dry coconut (copra) — sliced into rings and roasted till golden brown (for garnish) 4 slices

Method:

• Preheat oven to 175 deg C.
• On medium heat, place a pan. Add 50 gm sugar and let it caramelise. Pour caramel into 6 custard cups or ramekins. Place these into a roasting pan.
• Heat milk in another pan. Add the ginger and simmer at low heat for 5-7 minutes.
• Strain the milk, add the sugar (75 gm), cream, coconut milk and coconut milk powder. Stir to mix well. Whisk the egg and the yolk into this mixture.
• Pour into the custard cups.
• Pour enough hot water on the roasting pan to come halfway up the sides of cups. Place into the oven and bake for 30-35 minutes, until custard is just set in centre.
• Remove the cups/ramekins, let it cool. Then refrigerate for at least 45 minutes.
• Run a knife on the inner sides of the cup and de-mould the custard on a plate.
• Garnish with the toasted coconut slices.