Coconut Custard

Title:
Coconut Custard

Yield:
1 Servings

Categories:
Thai,
Desserts




Ingredients:





     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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip