This custard has a delicate aromatic flavour.You may like to pour the mixture in small cups or moulds, bake them and serve these individual portions immediately.

Item required
31A cups (875 ml) milk
V. cup (60 g) caster sugar
3 eggs
2 egg yolks
1 tablespoon ground almonds
1 tablespoon rose water
pinch ground nutmeg
pinch ground cardamom
Preparation method
1 Combine milk and sugar in a saucepan, simmer over low heat until reduced to half, cool slightly.
2 Lightly beat eggs and egg yolks together, add milk mixture, almonds and rosewater. Stir until combined.
3 Pour into a 1V2 litre ovenproof dish, sprinkle with nutmeg and cardamom. Place dish in a pan of hot water, bake in moderate oven for 45 minutes or until custard is set.
SERVES 6 To 8

This coconut layer cake has two fluffy layers of cake that are made with coconut milk, which infuses a subtle coconut flavor into them. It is delicious one.

Item required
11/3 cups (350 g) sugar
1/2 cup (125 ml) water
1 cup (125 g) plain flour, sifted
21/2 cups (625 ml) coconut milk
10 egg yolks, lightly beaten
90 g ghee, melted
Preparation method
1 Combine sugar and water in a saucepan, stir over heat until sugar dissolves, cool.
2 Stir coconut milk into flour, stir in sugar syrup and egg yolks until smooth, stand 1 hour.
3 Preheat grill to moderate, remove grill tray.
4 Pour 2 teaspoons of ghee into an 18 cm round cake pan. Pour in 3 tablespoons of batter, tilt pan until mixture forms a thin layer, grill about 4 minutes or until
golden brown.
5 Brush top with melted ghee, pour
3 tablespoons of batter over first layer, grill until golden brown. Repeat until all mixture is finished, brushing each layer with ghee before pouring in the next layer. Lower temperature of grill if necessary. Cake will take approximately 1 hour to cook.
6 Allow cake to cool, turn out, cut into wedges to serve.
SERVES 10

Item required
1/4 cup butter or margarine
11/2 tablespoons all-purpose flour 1/2 teaspoon salt
11/2 cups light cream
2 egg yolks
1/4 cup dry sherry or water
1 package (12 oz.) cooked lobster, crab or shrimp

Setting: HIGH
1.    Place butter in 11/2-quart glass casserole.
2.    MICROWAVE for 1 to 2 MINUTES or until melted. Blend in flour and salt. Combine cream and egg yolks; mix well. Stir into flour mixture to form smooth paste. Add sherry and seafood. Cover with glass lid or plastic wrap.
3.    MICROWAVE for 5 MINUTES. Stir and MICRO-WAVE for 4 to 5 MINUTES or until mixture thickens. Let stand, covered, 5 minutes before serving. Serve over toast points, patty shells or cooked rice.
5 to 6 Servings
TIP MICROWAVE on MEDIUM for about 1 MINUTE longer in each cooking step.