Ingredients:
2 cinnamon sticks
1 teaspoon ground nutmeg
2 teaspoons whole cloves
300 ml cream ( 10 fl oz)
1/2 cup chopped palm sugar
1 (280 ml) cans coconut milk ( 9 oz)
3 lightly beaten eggs
2 egg yolks
Directions:
Preheat oven to warm 160C (315F).
Put the spices, cream and 1 cup (250ml/8fl oz) water in a pan.
Bring to a simmer then reduce heat to very low.
Leave for 5 minutes to let the spices flavour the liquid.
Add the sugar and coconut milk.
Return to low heat and stir until sugar is dissolved.
Whisk the eggs and egg yolks together.
Pour the spiced mixture over the eggs and stir well.
Strain- discard the whole spices.
Pour the custard mixture into eight 1/2 cup dishes.
Put the dishes in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dishes.
Bake for 45- 50 minutes.
Remove the custards from the pan and serve hot or chilled.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.