Nekbat

Creamy egg and coconut milk custard, lightly sweetened and flavored with cinnamon, gently cooked until smooth and set. Traditionally eaten with bread or rice.

35 min
4 servings
Medium
Budget-friendly
🇲🇾 Malaysia

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Ingredients

Spices & seasoning

1 tsp Vanilla extract

Optional extras

1 tbsp Raisins

On the side

4 slices Sandwich bread

Nutrition facts

291 kcal per serving

Protein: 7.8 g
Carbohydrates: 31 g
of which sugars: 30.3 g
Fat: 14.7 g
of which saturated fat: 10 g
Fiber: 0.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Heat the coconut milk with the cinnamon stick in a saucepan over low heat, without letting it boil, for 5 minutes.
In a bowl, whisk the eggs with the sugar, salt and condensed milk until the mixture is smooth.
Remove the cinnamon from the coconut milk and pour it little by little over the eggs, whisking constantly.
Add the vanilla and strain the mixture to make it silky smooth.
Pour the mixture into an ovenproof dish or small ramekins and place them in a water bath.
Bake at 160 °C for 20 to 25 minutes, until the center is just set, then let it cool.

Variations and tips

Raisin version. Soak 1 tablespoon of raisins in warm water to plump them, then spread them at the bottom of the ramekins before pouring in the mixture.