INGREDIENTS

• 2 large eggs
• ¼ cup unsalted butter, melted
• ¼ cup all-purpose flour
• 1 cup whipping cream
• ½ cup granulated sugar
• ½ cup unsweetened grated coconut
• 1 tablespoon finely chopped candied ginger
• ½ teaspoon grated lime rind
• 1 teaspoon vanilla
• ¼ teaspoon salt

METHOD

Preheat oven to 350 F.

Whisk ingredients together in a large bowl. Divide among three buttered 4-inch ceramics ramekins.

Bake for approximately 25 to 30 minutes or until top is golden and middle is set. The flour will settle to form a crust, the coconut forms a topping and the centre is a tangy egg custard filling. Serve warm.

WINE PAIRINGS 

This pie, with its candied ginger, would be lovely with a late-harvest gewürztraminer, either from Niagara or the Alsace region of France (where they’re labelled “vendange tardive”). Opulent in texture, sweet but balanced with acidity, they often taste subtly of ginger and spice. - Beppi Crosariol