Total Time
Prep 15 mins
Cook 45 mins

Not hot spicy but spicy from the addition of cinnamon, cloves and nutmeg. A lovely Thai style dessert my family enjoys.

Ingredients Nutrition


  1. Preheat oven to warm 160C (315F).
  2. Put the spices, cream and 1 cup (250ml/8fl oz) water in a pan.
  3. Bring to a simmer then reduce heat to very low.
  4. Leave for 5 minutes to let the spices flavour the liquid.
  5. Add the sugar and coconut milk.
  6. Return to low heat and stir until sugar is dissolved.
  7. Whisk the eggs and egg yolks together.
  8. Pour the spiced mixture over the eggs and stir well.
  9. Strain- discard the whole spices.
  10. Pour the custard mixture into eight 1/2 cup dishes.
  11. Put the dishes in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dishes.
  12. Bake for 45- 50 minutes.
  13. Remove the custards from the pan and serve hot or chilled.


Most Helpful

I have GOT to make this when I get back to the US!!!!!!!!!!! It is definitely "all me!" Thanks Jodie!

Hajar Elizabeth November 14, 2005

This was so rich and creamy. Everyone liked them.

Amis September 22, 2005

Oh theis was soooo good. Not too anything. I would use less cloves & maybe add vanilla. It was easy & they came out perfect. I used 3 2c ramekins, lol, & they were just right after 1 hour. Silky....not too sweet - I used brown sugar - and just wonderful. Thank you. This would be a nice holiday dessert.

Elmotoo September 21, 2005

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