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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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