1. Sauté the shallot to a crisp, pat dry and set aside. 2. Oil an ovenproof ½ GN dish and set the oven on dry heat (slow fan speed) at 180°C. 3. In a processor, purée the hulled beans (cooked), chicken eggs, duck eggs, coconut sugar, granulated sugar, salt and 50ml oil. 4. Let the custard mixture rest for a few minutes and transfer into the oiled dish. 5. Bake for 35 minutes and finish by sprinkling the shallots over. 6. Chill, portion and serve.