Bebinca (rich layered pudding) Ingredients: 1 kg castor sugar 3 cups of coconut milk (extract of 2 coconuts) 20 egg yolks 100 gm flour 1/2 tsp grated nutmeg 2 tsp cardamom essence 1 cup clarified butter (ghee) Method: Mix the castor sugar with the coconut milk till dissolved. Beat the egg yolks till creamy and add to the coconut milk and mix the flour in it thoroughly, without any lumps. Add this to the mixture of coconut milk, sugar and eggs, along with the nutmeg and cardamom. Take a deep pan, about 6 inch in diameter and put a tablespoon of clarified butter in it. Put it under a grill (medium heat). Take it out of the grill and pour enough batter in the pan to cover the bottom about ½ inch in thickness. Put under the grill for about 2 minutes and let it cook till it is a deep brown in color. Remove from grill, put a dessert spoonful of clarified butter over the cooked layer, following it with enough batter to cover the first layer, about ¼ inch thick. Repeat this process till all the batter and clarified butter has been used up in the same way. The batter must always be in the same proportion. The last layer has to be the clarified butter. When cool, turn out onto a dish, keeping the first layer face down. Decorate the last layer with a few slivers of toasted almonds if desired. To serve, cut into slices.

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