Preheat oven to 320°F / 160°C

Oil and prepare 7-8, ½ cup capacity ramekins.

In a large bowl combine the sugar and water and stir until it becomes a paste with no lumps (the sugar does not need to dissolve completely)

Add the eggs and egg yolk, spices and salt and whisk until well combined - i.e. till the egg mixture becomes very slightly thick (not the “ribbony stage,” just enough to thoroughly mix the sugar and eggs). Take care not to make the egg mixture frothy.

Add the 2 cups of coconut milk and whisk well.

Pour the mix into the prepared ramekins (or a large dish if you prefer). Cover the ramekins / dish with foil.

Bake the ramekins/dish in a water bath for about 30 - 40 minutes for the ramekins and up to an hour if in a large dish, depending on the depth of it. You want the custard to set, but the middle to be very slightly wobbly.

Remove from the oven and let them cool for about 15 minutes in the water bath.

When cool enough to handle, remove them from the water bath and cover the ramekins with plastic wrap, and place it in the fridge to chill for at least 3 hours (longer for larger dishes). Best chilled overnight.

Serve as is, or with some cashew nuts on top.