Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 2 cups cream
- 2 large eggs
- 2 yolks
- 1 Tbsp honey
- 2-3 Kaffir lime leaves
- Kaffir lime zest
- Hot water
Instructions
1. Cook the cream
Put 1 cup of cream in a pot, tear the kaffir lime leaves, add honey and bring the cream to a gentle boil. Turn off the heat and let the leaves infuse for about 10-15 minutes.
2. Remove kaffir lime leaves
Once infused, remove the leaves and add the rest of the cold cream.
3. Set the oven
Preheat the oven to 165 degrees Celsius.
4. Mix other ingredients
In a separate bowl, beat eggs and yolks, and add zest. Then, bit by bit, add the warm cream and mix.
5. Pour it to ramekins
Place the ramekins (size 150 ml) in a large deep baking dish and pour in the mixture. Fill the ramekins ¾ since the custard won’t rise. Meanwhile, boil water in the kettle.
6. Baking time
Put the tray in the oven and add water to the pan. The water should cover ½ of the ramekins.
7. Bake until edges turn brown
Close the oven and bake for about 25 minutes or until the edges turn brown.
8. Serve hot or cold
Carefully take out the tray and let it cool. Serve hot or keep in the fridge and consume it cold.
Pro Tips
- You can remove the infusion part and add vanilla essence instead.
- Add hot water once your tray is in the oven with ramekins, it’s easier that way.
- Make sure the cream is warm and not hot, before adding to the egg mixture, or else the eggs will be cooked.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.
When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.
This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.
