Name: Coconut rose custard
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 2/3 cup (410ml) coconut cream; 5 eggs, lightly beaten; 1/2 cup (100g) brown sugar, firmly packed; 1 tablespoon rose water; 2 tablespoon coconut

Ingredients

1 2/3 cup (410ml) coconut cream

5 eggs, lightly beaten

1/2 cup (100g) brown sugar, firmly packed

1 tablespoon rose water

2 tablespoon coconut

Method

1.Combine all ingredients in pan; stir over heat until warm; do not boil.

2.Pour mixture into greased 22cm shallow round ovenproof dish. Place dish in baking dish, pour in enough boiling water to come halfway up side of dish.

3.Bake in moderate oven for about 20 minutes or until centre of custard is just set. Remove custard from baking dish, cool. Refrigerate custard before serving. Cut into wedges and sprinkle with extra coconut, if desired.

Can be made a day ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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