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Spiced Steamed Sri Lankan Custard with Coconut Cream and Blood Orange

Dee Williams
Dee Williams
30 Apr 2019
View full method on 10 Play ↗ Open in The Pass
Spiced Steamed Sri Lankan Custard with Coconut Cream and Blood Orange
4
Serves
6
Components
34
Ingredients
Season
Ingredients
Whipped Coconut Cream
400mlcoconut cream
3 tbspicing sugar
1/2 tspvanilla essence
1 tbsptapioca flour
Wattalappam (Coconut Custard)
1 tbspsoftened butter, to grease moulds
2 tbsprapadura sugar, to line moulds
3cardamom pods, crushed
1cm piececinnamon stick
1whole clove
100gkithul jaggery
2jumbo eggs
200mlcoconut milk
1 tbspbrown sugar
1 tbspvanilla essence
2 tspblood orange zest
Coconut Tuile
25gunsalted butter
42gdesiccated coconut
42gicing sugar
12gplain flour
1egg white
Spiced Cashew Crumb
1 Lvegetable oil
1 cupraw cashew kernels
1/4 cupunrefined rapadura sugar
1/2 tspground cinnamon
1/2 tspground cardamom
1 tspblood orange zest
salt
Toasted Coconut
1/4fresh coconut
To garnish
freshly grated coconut
blood orange segments and zest
culinary lavender petals
lemon balm leaves
kithul treacle
cashews, split in half
Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗
Tagged
EggsSugarFlourButterCoconutBlood OrangeCashewsClovesCardamomBrown SugarCoconut MilkCoconut CreamVanilla EssenceCinnamon SticksTapioca flourRapadura SugarKithul JaggeryLavender PetalsLemon Balm LeavesKithul TreacleDessert
Recipe by Dee Williams. Originally published by Network 10 on 30 Apr 2019.
Original on 10 Play ↗