Cardamom Coconut Pots de Creme with Pistachio Shortbread

Directions

1. Coconut Cardamom Pots de Creme
2. Preheat the oven to 350. Have ready four ramekins that can hold about a cup. Set them inside a deep baking dish that can accommodate all of them.
3. In a mixing bowl, vigorously whisk eggs with sugar until light and frothy. Set aside.
4. In a medium saucepan, bring the coconut milk just up to a boil and then remove from heat. Pour a small amount (about 1/2 cup) of the scalded milk into the bowl with the eggs, whisking constantly until well-incorporated, then pour this mixture back into the saucepan with the milk. Add the cardamom and vanilla extract and whisk everything together thoroughly.
5. Pour equal amounts into the four ramekins. Pour water gently (because you don't want to splash water into the cups) into the baking dish until the water is at least half way up the sides of the ramekins. Place in the oven and cover with foil. Bake for about an hour or until the edges are set, but the middle still has some jiggle.
6. When done, remove from waterbath and allow to cool. Serve chilled or at room temperature with shortbread cookies. (recipe for pistachio shortbread follows)

1. Pistachio Shortbread
2. In a large bowl, whisk together the flour, sugar, baking soda, salt and pistachios.
3. Cut butter into the flour with a pastry blender or two knives (or you can do this step in a food processor).
4. Stir in the zest, milk and vanilla extract until a dough forms.
5. Split the dough in half, shape into two logs about 1-1/2 inches in diameter. Wrap in wax paper or plastic wrap and let rest in the refrigerator at least 30 minutes.
6. Preheat oven to 325. Slice the cookie logs into rounds about 1/4 inch thick. Set on cookie sheet and top each cookie with a pistachio half (or two). Bake for about 15-18 minutes until just starting to turn golden.
7. Note that this recipe makes a lot more cookies than you will need to go with the pots de creme, but that's not exactly a terrible situation to be in.