3 cups of sugar (540 g)
1 cup of water (240 ml)
12 egg yolks
2 cups of coconut milk (480 ml)
9 cloves of cardamom
2 pieces of cinnamon
3 cups of sugar (540 g)
1 cup of water (240 ml)
12 egg yolks
2 cups of coconut milk (480 ml)
9 cloves of cardamom
2 pieces of cinnamon
In a medium saucepan, cook the sugar and water over high heat, stirring constantly, until the sugar dissolves
Pause and let it simmer for about 5 minutes to obtain a slightly thickened syrup (remove a little of the syrup from the pan, let it cool, and rub it between your thumb and index finger: it should slide smoothly)
Let it cool
In a medium bowl, mix together the egg yolks and coconut milk
Pour the mixture through a strainer resting on the saucepan with the warm syrup and mix well
Cook over medium heat, stirring constantly, without letting it boil, until the pudding thickens slightly (about 5 minutes)
Remove from heat and add the cardamom and cinnamon
Let it cool
Transfer to a large serving bowl or compoteer and serve
328 calories per serving
