Yield: 4 servings
|1 cup||Coconut cream (the thick,|
|Top part of a can of canned|
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...