By Deborah Solomon


  • 175 gjaggery or dark palm sugar, roughly chopped
  • 100 mlwater
  • 375 mlcoconut milk (homemade, or use a good-quality brand like Kara)
  • ½ tspground cardamom
  • ¼ tspground mace
  • pinchof ground cloves
  • 1 tbsprosewater
  • 200 mlcream
  • 4large eggs, lightly beaten

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Put the jaggery or palm sugar and water in a saucepan and heat, stirring, until the sugar dissolves. Leave to cool.

Preheat the oven to 140°C. Whisk the coconut milk with the spices and rosewater. Strain in the syrup, whisking to combine, then add the cream followed by the eggs. Transfer mixture to a jug, pour into 8 small ramekins and place in a baking dish. Pour hot water to come halfway up the ramekins and bake in the oven for 50–60 minutes, or until the custards are just set.

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