Citrus Custards with Coconut Crust Recipe

• 75 grams / 2 ½ oz of butter
• 210 grams / 7½ of white sugar
• 4 large eggs
• 250 ml / 8 fl oz of milk
• ½ a cup of plain flour
• ¾ of a cup of desiccated coconut
• grated zest / rind of 1 large lemon
• grated zest / rind of 1 orange
• 125 ml / 4 fl oz of freshly squeezed lemon juice (about 3 large lemons)
• 125 ml / 4 fl oz of freshly squeezed orange juice (about 1 and ½ really juicy oranges)

Preheat your oven to 180°C / 350°F. Firstly grease 6 individual custard cups or ramekins with butter, placing them into a large roasting dish or a similar dish that will work as a bain-marie. Melt the butter and beat the butter together with the sugar in a large bowl. Add the eggs one at a time and beat until thick. Add the milk, flour and coconut, and thoroughly combine. Grate the zest and add to the mixture. Finally squeeze the juice of the lemons and oranges, strain out any pips and add tothe mixture.

Pour or ladle the mixture into the prepared ramekins. Pour hot water into the roasting pan, being careful not to splash the custards, until the water has reached half way up the ramekins. Bake for 20 to 30 minutes, or until the tops are lightly golden and a 1cm (½ inch) crust has formed. Remove from the bain-marie, let the custard cool slightly and dust with icing sugar.

For dinner parties garnish the custards up by placing the ramekin on a large white dinner plate, adding a tuile biscuit, quenelles of whipped cream, ice cream and a small spoonful of finely diced fruit salad.

(Serves 6)