Lambros' kitchen travellog

How about a dessert from the Bahamas? Well, I definitely recommend that you add the couple of teaspoons of rum (or rum aroma) that is stated as “optional” in the ingredients.

Ingredients

• 4 large eggs
• 400 ml coconut milk (1 can)
• 250 ml whole milk (or more coconut milk for extra richness)
• 90–110 g sugar (adjust to taste)
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp ground nutmeg (plus extra on top)
• Optional: 2 tbsp dark rum (add to custard mix)
• Optional texture: 40–60 g shredded coconut (unsweetened)

Steps

• Heat oven to 170°C. Lightly butter a medium baking dish (about 20×20 cm) or 6 ramekins.
• Whisk eggs with sugar, salt and vanilla until smooth (don’t whip too much).
• Whisk in coconut milk and milk. Stir in rum and shredded coconut if using.
• Pour into dish/ramekins. Sprinkle a little nutmeg on top.
• Bake 30–40 minutes (ramekins 20–25) until the center is just set with a slight wobble.
• Cool 15 minutes, then chill at least 2 hours for the best creamy texture. Serve cold or cool

Notes

• If you want a waternbath (extra silky): place dish in a larger tray and pour in hot water halfway up the sides before baking.
• Flavor options: add lime zest, or a pinch of cinnamon and allspice.
• Sweden-friendly: coconut milk + eggs + nutmeg are easy to find; rum is optional