Goan Bebinca Layered Coconut Egg Pudding Classic Seven Layer

Method

1. 1

   Make one layer of batter at a time: whisk together 1 cup thick coconut milk, 3 egg yolks, 3/4 cup sugar, 1/2 cup flour, cardamom and nutmeg until completely smooth.

2. 2

   Preheat oven grill or top element to high.

3. 3

   Grease a round 20 cm cake tin or earthenware pot generously with ghee.

4. 4

   Pour the first layer batter into the tin — it will be about 1 cm deep.

5. 5

   Place under the hot grill for 8 to 10 minutes until the surface is deep golden and the layer is set throughout.

6. 6

   Remove. Brush the surface with ghee.

7. 7

   Make the second layer batter. Pour over the first baked layer.

8. 8

   Grill 8 to 10 minutes until golden. Brush with ghee.

9. 9

   Repeat for all 7 layers — each layer is baked individually.

10. 10

    Once all 7 layers are complete cool completely. Unmould. The bebinca should have 7 distinct golden layers visible when sliced.