Coconut Cream

In a water bath at low temperature melt the sugar in the coconut cream.

Beat eggs neatly, pour through a fine nylon sieve into coconut milk and fold neatly .

Cream over simmering tap water, stirring slowly until it sticks to the back of a spoon (about 8 min). pull from plate. Add butter underneath .

Line six custard cups (about 125 ml each) with melted butter. Pour the cream into the moulds.

Place the ramekins in a gratin dish. Pour enough warm tap water into the gratin dish so that the ramekins are half full of tap water. Place in the oven at 180 degrees Celsius for 30 minutes.

Remove from the oven and bake in a hot broiler until golden brown.

Serve hot or alternatively cooled with whipped cream or alternatively thick coconut cream and sliced exotic fruits.

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