Creamy Ginger And Coconut Pots - cooking recipe

Ingredients

1 cup light cream
1 cup milk
1/4 cup sugar
1/4 tsp coconut extract
3 slices ginger
4 None egg yolks
1 None egg

Preparation

Preheat the oven to 300\u00b0F. Combine cream, milk and sugar in a large bowl. Pour 1/2 of the mixture into each of 2 small saucepans. Add coconut extract to one saucepan, and ginger to other. Bring to a simmer on medium heat. Remove from heat. Cover. Let stand 15 mins to infuse. Remove and discard ginger.
Lightly whisk egg yolks and egg in a large bowl. Divide evenly among 2 smaller bowls. Add coconut mixture to one, whisking continuously. Strain into a measuring cup. Repeat with ginger mixture and remaining egg mixture.
Pour coconut mixture into three 1/2-cup ramekins. Pour ginger mixture into another three ramekins. Place ramekins in a baking pan. Pour in hot water to come halfway up sides of ramekins. Cover pan with parchment paper.
Bake 30 mins, or until set. Turn off oven, leaving ramekins in oven for 30 mins. Remove pots from pan to cool completely.