15-minute custard pots

Serving: 4

Preparation: 5 minutes

Cooking: 15 minutes

• 250 ml (1 c) coconut cream

• 250 ml (1 c) milk

• 5 ml (1 t) vanilla essence

• 5 egg yolks

• 125 ml (½ c) castor sugar

• 10 ml (2 T) corn flour

• 200 g chocolate tennis biscuits, crumbled

• 250 ml (1 c) cherries in syrup

• 100 g dark chocolate, chopped

1. In a saucepan over medium heat, heat the coconut cream, milk and vanilla essence and stir until it comes to the boil. Place the egg yolks, castor sugar, corn flour and a pinch of salt in a mixing bowl and with a whisk beat for 3 minutes or until the mixture is thick and pale.

2. Gradually beat in the hot coconut-cream mixture a spoon at a time, than place in a clean pan over low heat. Stir continuously for 10 minutes or until the mixture resembles a thick custard.

3. Divide the crumbled biscuits between serving glasses. Divide the cherries between the glasses. Push them down and cover with the custard, repeating the process until all the ingredients have been used. Top with chocolate.

4. Chill for 30 minutes, then serve.

#chocolate #custard