Strain egg mixture through fine-mesh strainer set over 4-cup liquid measuring cup or bowl. Straining the custard will help ...

Stir in coconut and vanilla. Place four 8-oz. custard cups or ramekins in a baking pan large enough to hold them without ...

care­fully move the bowl with the egg to the rack. Reduce the flame so the water is at a low, steady simmer. Cover the wok with the lid and steam for about 10 minutes, or until the custard is ...

Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard ...