Lemon and cardamom steamed custard with palm sugar and coconut
( SERVES 4 )

Viva 5/6/2007

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Amanda Laird

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Half fill a saucepan with water and bring to a simmer. Whisk the eggs with the sugar, cardamom and lemon.
Add the cream and milk, gently stirring to combine, then pour through a fine sieve into a jug.
Fill small dishes or bowls with the mixture and firmly cover with tinfoil.
Place a bamboo steamer on top of the saucepan, add as many of the dishes as will fit, cover and steam for 15 minutes.
Melt the palm sugar with water in a small saucepan and simmer until it becomes slightly syrupy.
Before serving, pour over the syrup and add a sprinkling of coconut.