Coconut Custard Thai
Ingredients| 5 eggs |
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Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987 Here s a simple Thai recipe for coconut
custard. Coconut Custard (Sang Khaya) milk) Beat the eggs with the
coconut cream and sugar until the mixture is frothy.
Pour the liquid into small molds or ramekins. Place in a steamer over
boiling water, cover and cook for about 20 minutes or until the
mixture has set.
If you want something a bit fancier, I have a Vietnamese recipe for
Coconut Flan. Be glad to post it if you re interested...
Servings: 4
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