The ingredients and method of this dish are entirely Ottolenghi’s idea from an article in the Guardian a while back. I have adapted the recipe for 1 tin of coconut milk and made it with less sugar in (I found his a little sweet) and served with fresh mango rather than a cashew brittle. Try to find a coconut milk with a really high percentage of coconut in it to make it rich and delicious.
1 tin of coconut milk
100g of muscavado sugar
3 cardamom pods, ground into a powder and husks discarded
3 small eggs or 2 large eggs
1 ripe mango, peeled and cut into cubes
How to make:
Pre-heat the oven to 130C.
Whisk all of the ingredients except the mango together vigorously in a bowl, until smooth. Pour into small ramekins (should fill 4-6 depending on portion size).
Place the ramekins into a roasting tray and pour in boiling water until about half way up the ramekins.
Place gently in the oven and bake for 35-40 minutes. Remove from the oven when set yet still gently wobbling and gently lift from the water.
Chill and serve with the mango.