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Description : Spicy Coconut Custard Recipe made easy, learn how to make Spicy Coconut Custard Recipes at home.

Recipe of Spicy Coconut Custard
Ingredient Name	Unit	Quantity

canned coconut milk	fl.oz	8
dark palm sugar (jaggery)	grams	250
eggs	number	6
evaporated milk	fl.oz	12
grated nutmeg	tsp	1
ground cardamom	tsp	1
ground cloves	tsp	1/4
rose water	tbsp	2
Directions \| How to make Spicy Coconut Custard

Chop palm sugar into small pieces and put into a small heavy saucepan with 200 ml (7 fl oz) water. Dissolve over low heat, allow to cool. Beat eggs until well mixed but not frothy, add palm sugar and coconut milk diluted with 125 ml (4 fl oz) water. Strain this mixture through a fine strainer into a large jug. Stir in evaporated milk, spices and rose water or essence. Pour into individual custard cups placed in a baking dish. Add hot water to come half way up sides of cups and bake at 120 degrees C (260 degrees F) until set, about 1 1/4 hours. Cool and chill.

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