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A gentle water bath sets these coconut and lime custards into soft spoonable desserts. Lime zest adds fragrance without the risk of citrus juice curdling the milk mixture.
Ingredients
- 400 ml canned coconut milk
- 200 ml whole milk
- 3 large eggs
- 90 g sugar
- Zest of 1 lime
- 1 tsp vanilla extract
- 20 g shredded coconut
- ⅛ tsp salt
Method
- Heat oven to 160°C / 325°F. Place six 150 ml ovenproof ramekins in a deep roasting pan. Heat a kettle of water.
- Warm coconut milk and whole milk in a saucepan until steaming but not boiling. Whisk eggs, sugar and salt in a bowl until combined without making lots of foam.
- Slowly pour warm milk into the eggs while whisking. Stir in lime zest and vanilla, then divide between the ramekins. Sprinkle shredded coconut over the tops.
- Pour hot water into the roasting pan until it reaches halfway up the ramekins. Carefully transfer to the oven.
- Bake 35–45 minutes until the edges are set and the centers have a gentle wobble rather than a liquid slosh.
- Lift ramekins from the water bath and cool for about 60 minutes. Serve slightly warm, or refrigerate to chill fully before serving.
- Refrigerate within two hours and keep covered for up to three days. If serving chilled, allow at least two hours in the refrigerator after the initial cooling.
Warm rather than boil
Steaming milk is enough to start the custard gently. Pour it slowly into the eggs while whisking so the heat spreads evenly instead of scrambling them.
Use a water bath
Water around the ramekins buffers the oven heat. Handle the roasting pan carefully, and lift each ramekin out once baking is finished so it does not continue cooking in hot water.
Look for a soft wobble
Custard firms as it cools. Remove it when the edges hold and the center trembles gently; waiting for a completely rigid center can make the texture grainy.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Lift ramekins from the water bath and cool for about 60 minutes. Serve slightly warm, or refrigerate to chill fully before serving.
- How should I store leftovers?
Refrigerate within two hours and keep covered for up to three days. If serving chilled, allow at least two hours in the refrigerator after the initial cooling.
