Authentic Goan Bebinca with Warm Vanilla Custard
Indulge in layers of traditional Goan Bebinca, a rich coconut and egg-based multi-layered delicacy. Paired with warm vanilla custard, this iconic dessert offers a symphony of caramelized and buttery flavors.
150min
Total Time
8
Servings
Goan
Cuisine
Recipe
1
In a large bowl, mix the sugar and coconut milk until the sugar completely dissolves.
2
Whisk in the egg yolks one by one until smooth.
3
Gradually sift in the refined flour and nutmeg powder, whisking continuously to ensure no lumps remain.
4
Preheat your oven's broiler or set up a traditional charcoal tandoor setup for baking layers.
5
Grease a round baking pan with melted ghee and pour a thin layer of the batter.
6
Bake or broil the first layer for about 5 to 7 minutes until golden brown and firm.
7
Brush the baked layer with a spoonful of melted ghee, pour another thin layer of batter on top, and bake again.
8
Repeat this layering process until all the batter is exhausted, ensuring each layer is brushed with ghee and properly browned.
9
Allow the bebinca to cool completely in the pan before slicing into neat diamond shapes.
10
Prepare the warm custard by heating whole milk, stirring in a mixture of custard powder, sugar, and vanilla extract until thickened, and serve alongside the bebinca.
Ingredients
10 egg yolks
2 cups coconut milk
2 cups refined flour
2 cups granulated sugar
1 cup pure ghee, melted
1 tsp nutmeg powder
2 cups whole milk for custard
2 tbsp custard powder
3 tbsp sugar for custard
1 tsp vanilla extract
*This AI-generated recipe may contain inaccuracies.