Spicy Coconut Custard

Ingredients:

1 1/4 cups cream
280 ml coconut milk
90 g soft brown sugar
2 cinnamon sticks
2 tsp whole cloves
1 tsp nutmeg
3 eggs lightly beaten
2 egg yolks lightly beaten

Preparing:

Preheat the oven to 160°C (350°F).

Combine the spices, cream and 1 cup water in a pan.
Bring to simmering point, reduce the heat to very low and leave for 5 minutes.
Add sugar and coconut milk, return to low heat.
Stir until the sugar has dissolved.

Whisk the eggs and the egg yolks in a bowl until combined.
Stir the spiced mixture, strain into a jug, and then discard the whole spices.

Pour into ramekins and place in a baking dish wiyh hot water to come halfway up the sides of ramekins.
Bake for 45 minutes.