👨‍🍳 Instruktioner

1. 1

   Preheat oven to 160°C (320°F). Lightly grease six 150ml (1/2 cup) ramekins or a similar-sized baking dish.

   💡 Proffstips: Using a water bath will help the custard cook evenly and prevent cracking.
2. 2

   In a bowl, combine the grated jaggery with hot water and stir until a smooth paste forms. Do not worry if the jaggery doesn't completely dissolve.

3. 3

   Add the whole eggs, egg yolks, ground cardamom, nutmeg, and salt to the jaggery paste. Whisk gently until just combined. Avoid creating too much foam.

   💡 Proffstips: Over-whisking can lead to a less smooth texture.
4. 4

   Gradually whisk in the coconut milk until the mixture is smooth and homogenous.

5. 5

   Strain the mixture through a fine-mesh sieve into the prepared ramekins or baking dish to remove any solids and ensure a silky smooth texture.

   💡 Proffstips: Straining is crucial for a flawless custard.
6. 6

   Place the ramekins or dish in a larger baking pan. Carefully pour hot water into the larger pan to come halfway up the sides of the ramekins (this is the water bath).

   💡 Proffstips: Ensure the water is hot but not boiling when you add it to the pan.
7. 7

   Bake for 30-40 minutes for ramekins, or 45-60 minutes for a larger dish, until the edges are set and the center is slightly wobbly.

   💡 Proffstips: The custard will continue to set as it cools.
8. 8

   Carefully remove the ramekins from the water bath and let them cool on a wire rack for at least 15 minutes before serving. Garnish with roasted cashews.