Ingredients
• 1 x 400ml can coconut cream
• 125ml (1/2 cup) thickened cream
• 5 eggs
• 70g (1/3 cup, firmly packed) brown sugar
• 55g (1/4 cup) caster sugar
• 1 large mango, cheeks removed, peeled, finely chopped
• 2 fresh kaffir lime leaves, finely shredded
• 2 tbs brown sugar, extra
Method
1. Use a balloon whisk to whisk together the coconut cream, thickened cream, eggs and combined sugar in a large bowl.
2. Strain the cream mixture into a large jug. Pour evenly among six 125ml (1/2-cup) capacity ramekins or Asian-style teacups.
3. Place a large bamboo steamer over a wok one-third filled with water and bring to the boil (make sure the base of the steamer doesn't touch the water). Place the ramekins or teacups in the steamer and cover with a large piece of non-stick baking paper. Cook, covered, for 12-15 minutes or until the custard is just set. Remove from the steamer. Set aside to cool.
4. Place the mango, lime leaves and extra brown sugar in a bowl and stir until the sugar dissolves.
5. Top the custards with the mango mixture to serve.
