A layered Goan coconut and egg yolk dessert baked one thin layer at a time, each brushed with ghee before the next goes on. The traditional centerpiece of Goan Christmas and wedding tables.
Whisk the yolks and sugar
Whisk the egg yolks and sugar together until pale and well combined.
3 minMake the batter
Whisk in the coconut milk, flour, nutmeg, cardamom and salt until you have a smooth, lump-free batter.
3 minPrepare the tin
Preheat the oven to 180°C and brush a baking tin generously with melted ghee.
Bake the first layer
Pour a thin layer of batter into the tin and bake until just set and lightly golden.
Layer and bake again
Brush the baked layer with melted ghee, pour the next layer of batter over it, and bake again.
8 minRepeat the layers
Keep repeating the brushing, pouring and baking for the remaining batter, building up the layers one at a time.
8 minCaramelize the top
Once all the layers are baked, run the bebinca briefly under a hot broiler to caramelize the top.
Cool before slicing
Let the bebinca cool completely before turning it out and slicing it into wedges.
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