Coconut Cream Custard from The Cook's Companion: A step-by-step guide to cooking skills including or
This is a good pudding to follow a spicy meal and can be accompanied by fresh exotic fruits. I like to serve the custard at room temperature rather than chilled.
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Ingredients
- 300 ml (½ pint) double cream
- 300 ml (½ pint) milk
- 50 g (2 oz) creamed coconut, chopped roughly
- 1 teaspoon salt
- 3 large eggs (size 2)
- 2 egg yolks
- 75 g (3 oz) caster sugar
- 50 g (2 oz) shelled unsalted cashew nuts, chopped
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