Set  Cardamom Coconut Custards with Mango

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. 


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