Chai Coconut Custard

Chai Coconut Custard

Exotic flavours are blended in this easy dessert to give a creamy and sweetly spiced custard. Perfect for serving hot or chilled.

  • Green Chai Tea Bags
  • 500ml can lite coconut cream
  • ¼ cup golden syrup 
  • 5 eggs
  • ½ cup dark brown sugar
  • ¼ cup raw cashews

Method

  1. Preheat oven to 175°C.
  2. Place tea bags and coconut cream into a heavy-based saucepan. Bring to boiling point.
  3. Remove from heat. Allow to infuse for 20 minutes.
  4. Remove tea bags. Add golden syrup. Warm gently until syrup has dissolved.
  5. Beat eggs and sugar in a bowl. Add coconut cream mixture. Mix well.
  6. Strain mixture into a jug. Pour into 6 x 150ml greased ramekin dishes.  Sprinkle cashews on top of each.
  7. Place ramekins into a baking dish. Pour hot water into dish until it comes half way up ramekins
  8. Cook in a moderate oven (175°C) for 20 minutes.
  9. Allow to cool.

Serving Suggestions

Sprinkle with icing sugar and serve.

Nutritional Information

Average Quantity per Serve

Energy 1040kJ (249Cal)
Protein 6.9g
Fat, Total 13.1g
- Saturated 7.2g
Carbohydrate 25.7g
- Sugars 24.8g
Dietary Fibre less than 1g
Sodium 90mg
 
 
 
 
 
 

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