Name of Recipe:Steamed Coconut Custards (recipe converted from one in Take 5)
Number of People:6 serves
Ingredients:25g plain flour
100g castor sugar
40g dessicated coconut
45g butter, melted
2 x 59g eggs
200ml Carnation Light & Creamy Coconut Flavoured Milk
65g skim milk (1/4 cup)
1/2 tspn vanilla extract
Preparation:Place everything into TMX bowl and mix for 30-40 seconds on speed 3.
Grease and line the bottoms of 6 x 125ml ramekins or moulds. Pour the mixture evenly into them and place 3 into the varoma dish and 3 onto the tray. You may be able to fit more into the dish but that's all I could get in there with my ramekins.
Pour 1 litre of boiling water into the TM bowl, place the varoma dish, tray and lid in place and cook on varoma temperature for 30 minutes on speed 1. Leave to cool slightly before unmoulding. Can be served warm or chilled.
Tips/Hints:The lining of the ramekins helps to unmould the custards. Some mixture still seeps underneath the paper but doesn't affect the look all that much (have a spoon ready to eat the residue though
). You could skip this step, just grease and eat the custard from the ramekins.
I served them with some canned lychees I had in the freezer and a dob of cream but something more colourful would be more pleasing to the eye for guests.
Mixture can be doubled and baked in a 180
o oven for 30 minutes.
