Ingredients
4
jumbo eggs
250 ml
brown sugar
250 ml
coconut cream
4
small squash, halved (optional)
Method:
Whisk eggs in a large bowl (or use an electric hand beater). Beat in sugar, taking care not to add any bits of lumpy sugar. When mixture is smooth and thickened, carefully beat in coconut cream.
You should have about 625 ml (2 1/2 cups) liquid custard.
Pour mixture into 4 ramekins or a 1 litre cake pan.
To use squash, cut off tops and serve for lids. Carefully scrape out seeds and fibres, leaving most of flesh intact and taking care not to puncture flesh (which will cause leakage during cooking). Fill with liquid custard, leaving a few centimetres free for expansion.
Fill a large wok or steamer an with water and bring to boil. Reduce heat. Insert a rack in the pan or wok and place ramekins, cake pan or squash on top.
If using ramekins, steam for 15 minutes (45 minutes if using cake pan), or until custard is set, then leave to cool in steamer.
If using squash, cover with lids and steam for 30 to 45 minutes, or until squash is tender and custard set.
Allow to cool and serve.
