in Dessert Recipes, Thailand

Coconut cream with cardamom

updated

Spread the love

Ingredients for 4 servings:

  • 250 ml cream
  • 250 ml coconut milk
  • ½ tsp cardamom (ground)
  • ½ tsp ginger (ground)
  • 80 g cane sugar
  • 2 eggs, (M)
  • 2 egg yolks
  • some fruits, exotic or candied ginger slices for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 180°C. In a saucepan, combine the cream and coconut milk with the cardamom and ginger. Simmer over low heat for about 5 minutes. Add the sugar and stir until completely dissolved. Let cool slightly. Beat the eggs and egg yolks until frothy and stir into the coconut cream. Pour the cream into 4 ovenproof bowls and place in an ovenproof dish. Fill the dish with boiling water so that the bowls are half submerged. Cook on a rack in the preheated oven for about 30 minutes, until the egg mixture is set. Remove from the oven and sprinkle with cardamom. Garnish with exotic fruits or candied ginger slices.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fried noodles

Cucumber salad with peanuts