Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Charred blood orange and mozzarella salad
Cheese recipes

Charred blood orange and mozzarella salad

5 minutes
Easy winter veg “tarte tatin”
Root vegetable

Easy winter veg “tarte tatin”

20 minutes
  • Home
  • Recipes
  • Great value
Beetroot caramelised in honey, soy and walnuts
Wheat-free bake

Beetroot caramelised in honey, soy and walnuts

40 minutes to 1 hour
The healthy cheesecake
Cheesecake recipes

The healthy cheesecake

30 minutes
Lacey crepes dressed with thick, warm chocolate and crumbled fudge
Fudge recipes

Lacey crepes dressed with thick, warm chocolate and crumbled fudge

20 minutes
Vanilla wafer tuiles with creamy coffee

Vanilla wafer tuiles with creamy coffee

10 minutes
Egg-filled pasta pockets topped with ribbons of crispy bacon

Egg-filled pasta pockets topped with ribbons of crispy bacon

10 minutes
Goat’s cheese phyllo stack with crushed olives

Goat’s cheese phyllo stack with crushed olives

15 minutes
Slivers of beef carpaccio with a zesty caper dressing and melba toasts

Slivers of beef carpaccio with a zesty caper dressing and melba toasts

Root vegetable crisps with ovenroasted garlic aioli
Root vegetable

Root vegetable crisps with ovenroasted garlic aioli

40 minutes
Grape and wine jelly
Cooking with

Grape and wine jelly

30 minutes
Cranberry brownie mix in a jar

Cranberry brownie mix in a jar

30 to 40 minutes
Cheesecake with cranberry
Cheesecake recipes

Cheesecake with cranberry

Baked spiced custard dusted with coconut

Baked spiced custard dusted with coconut

45 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Baked spiced custard dusted with coconut

By Abigail Donnelly
2
Easy
15 minutes
45 minutes

Ingredients

  • 1 free-range egg, beaten
  • 1 cup cream
  • 2 T white sugar
  • ½ t ground nutmeg
  • Desiccated coconut, for dusting

Method

Preheat the oven to 180°C.
In a mixing bowl, whisk the beaten egg, cream, sugar and nutmeg. Pour the mixture into suitable moulds and place in a baking dish, half filled with water. Bake for 35 to 45 minutes, or until set.
Leave to cool then remove from the moulds. Dust with desiccated coconut and serve.
Per serving: 2041.4 kJ, 6 g protein, 47.8 g fat, 10 g carbs