Serves 6

This is a standard custard that has simply been infused with lemongrass and it is nothing short of divine. It can be served warm or chilled.

Coconut Custard

1 (16-ounce) can coconut cream

illustration cup fine granulated sugar

6 large eggs, lightly beaten

3 tablespoons butter

Fresh tropical fruit (optional)

  1. In a large, heavy-bottomed saucepan, stir together the coconut cream and the sugar.
  2. Over medium heat, cook and stir the mixture until the sugar is completely dissolved.
  3. Reduce the heat to low and stir in the eggs. Cook, stirring occasionally, until the mixture is thick and coats the back of a spoon, about 10 to 12 minutes.
  4. Remove the pan from the heat and add the butter. Stir until the butter is completely melted and incorporated.
  5. Pour the custard into six 4-ounce custard cups. Place the cups in a baking pan. Pour boiling water into the baking pan until it comes halfway up the sides of the custard cups.
  6. Carefully transfer the baking pan to a preheated 325-degree oven. Bake the custards for 30 to 40 minutes until set. (The tip of a knife should come out clean when inserted into the middle of the custard.)
  7. Serve warm or at room temperature. Garnish with chopped tropical fruit, if desired.