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Coconut Custard

By Richard Poynton - April 14, 2014

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Download the Coconut Custard Recipe.

For 4
2 cups coconut cream
4 Tsp dark brown sugar
6 eggs – Jumbo sized
1 tsp vanilla extract

Mix together and place in ramekins or small cups
Place in a water bath
Pour in boiling water and fill to half way up the sides of the ramekins
Bake at 150°C for 40-50 mins
The secret to success is to bake at a lower temperature for a longer time

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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