Coconut and almond custard

• 1 400ml can coconut cream
• 80g (1/3 cup) caster sugar
• 2 eggs, at room temperature
• 2 tablespoons flaked almonds

1. Preheat oven to 200°C. Place the coconut cream, sugar and eggs in a large jug, and use a balloon whisk to whisk until combined.
2. Step 2
   Pour the mixture into four 200ml ramekins or ovenproof dishes or cups. Sprinkle the surface of each custard with 2 teaspoons of the flaked almonds. Place the ramekins in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.
3. Step 3
   Bake in preheated oven for 20 minutes or until set and golden. Remove from water and set aside for 5 minutes to cool. Serve immediately.