Coconut Custard

Note: While this custard can be made in a bowl, you can really impress your guests by baking it inside a small, hollowed-out pumpkin, squash, or young coconut. It can be served with sticky rice, if wished.


Ingredients

8fl oz/250ml/1 cup thick coconut milk
1tsp/5ml rosewater
80z/240g/1 cup sugar
0.5 tsp/2.5ml salt
3 eggs, lightly beaten (use whites only, if you have some to use up)

Directions

Dissolve the sugar in the coconut milk, add the rosewater and salt and stir. Add the eggs (or beated egg whites) and mix well. Pour the resulting custard into a bowl or a scooped out pumpkin, squash shell, or yourn coconut. Put in the top of a preheated steamer and cook for 30 minutes, or until set.