Bebinca

Preheat your oven to 200°C (390°F) with the grill/broiler element on. Grease a round 20 cm baking tin generously with ghee.

In a large bowl, whisk together the egg yolks and sugar until the mixture is pale, thick, and creamy — about 3–4 minutes.

Add the thick coconut milk to the egg-sugar mixture and whisk to combine.

Sift in the all-purpose flour gradually, whisking continuously to avoid lumps. Add nutmeg powder, cardamom powder, vanilla extract, and a pinch of salt. Whisk until you have a smooth, pourable batter.

Pour a thin layer of batter (about 3–4 tablespoons) into the greased tin, just enough to cover the base.

Place the tin under the grill/broiler for 4–5 minutes until the layer is set and lightly golden on top. Watch carefully to prevent burning.

Remove from the oven, brush the cooked layer generously with ghee, then pour another thin layer of batter on top.

Return to the grill and cook for another 4–5 minutes until set and golden. Repeat this process — layer by layer — until all the batter is used. A traditional bebinca has 7 layers.

After the final layer is cooked and golden, remove from the oven and allow to cool completely in the tin for at least 30 minutes.

Run a knife around the edges, invert onto a serving plate, and slice into wedges. Serve at room temperature or slightly warm.