Guest guest Posted October 12, 2008 Report Share Posted October 12, 2008 Well, I make baked custard with it, but then you will need eggs again. I haven't tried using Gelatin as a substitute, but perhaps that could work to set it. If you were to use Gelatin you wouldn't bake it but just let it set in the fridge. Coconut and Raisin Custard Makes 6 500 ml (2 cups) coconut milk/cream 5 eggs - whisked 100 g (1/3 cup) honey 1 tsp vanilla essence 50 g (1/4 cup) raisins 6 strawberries Preheat the oven to 150C/300F Combine the coconut milk, eggs and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into the ramekins. Evenly distribute the raisins amongst the ramekins. Place the ramekins in a heatproof dish filled with water reaching half way up the ramekins. Bake in the oven for 45 minutes or until the tops start to feel firm. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving. Decorate with slices of strawberries. Happy Cooking, Quote Link to comment Share on other sites More sharing options...
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