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PREPARATION
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1.
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Preheat oven to 325 degrees F.
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2.
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In a bowl whisk together the first five ingredients (through salt).
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3.
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In a small heavy saucepan combine coconut milks.
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4.
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Heat over medium heat just until bubbly.
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5.
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Remove from heat.
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6.
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Slowly whisk the hot coconut milk into egg mixture.
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7.
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Place six 6-ounce shallow ramekins or 6-ounce custard cups in a shallow baking pan.
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8.
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Pour coconut milk mixture into ramekins.
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9.
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Place pan on oven rack.
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10.
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Pour boiling water into pan until halfway up sides of ramekins.
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11.
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Bake 45 to 50 minutes or until a knife inserted near the centers comes out clean.
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12.
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Carefully remove ramekins from water.
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13.
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Cool on a wire rack for 30 minutes.
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14.
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Cover ramekins and chill 1 to 8 hours.
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15.
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Before serving, let chilled custard stand at room temperature 20 minutes.
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16.
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Top each custard with a starfruit slice.
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