Coconut custard
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Coconut custard
  Coconut    Custard    Thai  
Last updated 6/12/2012 1:01:13 AM. Recipe ID 24548. Report a problem with this recipe.
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      Title: Coconut custard
 Categories: Thai, Desserts, Ceideburg 2
      Yield: 1 Servings
 
      5    Eggs
      1 c  Coconut cream
      1 c  Sugar
 
  I thought I detested coconut until I discovered coconut milk and
  cream and all the goodies made with it.  I still think the texture of
  the dried stuff we get in stores is pretty abominable but here's a
  couple of recipes that use coconut in it's liquid form.  You should
  be able to find canned coconut milk in a store near you.  If not, I
  wouldn't bother with these recipes. I do have instructions for making
  coconut milk and cream from both fresh nuts and the dried shreds, but
  it tends to be a bit of a hassle.
  
  Beat the eggs with the coconut cream and sugar until the mixture is
  frothy. [Coconut cream is the thick stuff off the top of a can of
  coconut milk++not the stuff used to make Pina Coladas.  It's thick
  and rich but not sweet. Don't shake the can before you open it.  Open
  it carefully and then spoon the thick cream off the top of the
  coconut milk. S.C.]
  
  Pour the liquid into small molds.  Place in a steamer over boiling
  water, cover and cook for about 20 minutes or until the mixture has
  set.
  
  Posted by Stephen Ceideberg; March 16 1992.
 




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Recipe ID 24548 (Apr 03, 2005)

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