Australian Table
Ingredients
Method
1.Preheat oven to 150°C. Combine cream, milk and sugar in a large bowl. Distribute half the mixture equally between two small saucepans. Add coconut essence to one saucepan, and ginger to other. Heat on medium, until just simmering. Remove from heat. Cover, and set aside, 15 minutes to infuse. Remove and discard ginger.
2.Lightly whisk egg yolks and egg in a large bowl. Divide evenly between two smaller bowls. Add coconut mixture to one, whisking continuously. Strain into a jug. Repeat with ginger mixture and remaining egg mixture.
3.Pour coconut mixture into three 1/2-cup ovenproof ramekins. Pour ginger mixture into another three ramekins. Place all in a baking pan. Pour in hot water to come halfway up sides of ramekins.
4.Cover pan with baking paper. Bake 30 minutes, or until set. Turn off oven, leaving ramekins in oven for 30 minutes. Remove pots from pan to cool completely. Serve with coconut shavings, if desired.
Ginger has long been a staple of Chinese medicine. It is used to treat a variety of conditions, including indigestion, colds, arthritis and nausea – especially that caused by morning sickness and motion sickness. Try eating 1/4 teaspoon of grated ginger before heading off on your next bumpy road trip.
Note
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