These scented custards with a fabulous melt-in-the-mouth texture are best served warm. However, they are also delicious served chilled, making them perfect for hassle-free entertaining. You can make the praline a few days in advance.
Ingredients: (Serves 4)
200 ml/7 fl oz/scant 1 cup coconut cream
200 ml/7 fl oz/scant 1 cup double (heavy) cream
2.5 ml/½ teaspoon finely ground star anise
75 ml/5 tablespoons golden caster (superfine) sugar
15 ml/1 tablespoon very finely grated mandarin or orange rind
4 egg yolks
For the praline:
175 g/6 oz/scant 1 cup caster (superfine) sugar
50 g/2 oz/½ cup roughly chopped mixed nuts (cashews, almonds and peanuts)
Method:
Make the praline. Place the sugar in a non-stick wok with 15-30 ml/1-2 tablespoons water. Cook over a medium heat until the sugar dissolves and turns light gold.
Remove the syrup from the heat and pour on to a baking sheet lined with baking parchment. Spread out using the back of a spoon, then sprinkle the chopped nuts evenly over the top and leave to harden. Meanwhile place the coconut cream, double cream, star anise, sugar, mandarin or orange rind and egg yolks in a large bowl. Whisk to combine and pour the mixture into 4 lightly greased ramekins or small, heatproof bowls.
Place the ramekins or cups in a large steamer, cover and place in a wok and steam over gently simmering water for 12-15 minutes, or until the custards are just set. Carefully lift the custards from the steamer and leave to cool slightly for about 10 minutes.
To serve, break up the praline into rough pieces and serve on top of, or alongside, the custards.
[source from http://www.healthyonlinerecipes.com]
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