Spiced coconut crème caramel

Preheat the oven to 160°C.

To make the caramel, place sugar and water in a small pot over medium heat. Stir until sugar dissolves. Increase heat and bring to the boil. Continue cooking until golden brown – this should take about 7 minutes. Pour the caramel into 8 individual moulds; swirl each to cover base.

To make the custard, heat the coconut cream, milk, cardamom pods and star

anise in a pot (over a low heat) until warm. Remove from heat. Place the eggs, egg yolks and castor sugar in a bowl, whisk well to combine, pour into warm milk mixture and whisk together.

Using a fine sieve, strain mixture into a jug, then pour into the moulds.

Place moulds in a roasting pan. Fill the roasting pan with hot water until the level reaches three quarters of the way up the sides of the moulds.

Bake in the oven for 30–40 minutes or until an inserted skewer comes out clean. The custard should be slightly wobbly. Remove and allow to cool. Refrigerate overnight.

To serve, unmould onto individual serving plates.

Reprinted with permission of Hein Stirred. To see more recipes, click here.

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