Creamy coconut custard. Easy, simple, stunning.

I am a fan of anything like baked custards, creme brules, panacottas. Creamy desserts are always a hit for me, they seem to make me feel pampered, indulged and special. Theres something magical when you turn out a baked custard and what you see is a smooth dessert with a slight wobble telling you 'eat me'. Then the pleasure of taking a spoonful and seeing how smooth it is (and that it hasn't curdled into a scrambled egg mix!).

The recipe I'm sharing with you is really easy and simple. The coconut milk gives it a rich nutty back note but is definitely not overpowering. It gives this dessert a bit of a tropical twist which I hope you enjoy as much as I did!

You could serve it without turning it out but a ramekin would be better than the mould I've used. You could also do a crunchy caramel top by sprinkling brown sugar and caramelising with a blow torch.

You'll need: 4 eggs, 1tsp vanilla bean extract, 250ml coconut milk 250ml milk 1oz sugar.

Method: Beat eggs and sugar together in a large bowl. Heat the vanilla milk and coconut milk in a pan till just boiling. Add the milk mixture to the eggs slowly, mixing all the while. Strain through a sieve and pour into 6 ramekin or moulds.

Bake in a ban Marie for 20-25 min at gas mark 4/5 till slightly golden on top. Allow to cool completely, refrigerate and serve with berries. 

Enjoy.