Recipe

Thai Custard Recipe

	Lori4flavor / All my dishes 11 months ago This is a wonderful alternative to American custard, with a more dense coconut texture. Traditionally the finished custard is topped with fried onions, however, I have not made mine this way. Prep:10m Cook:75m Servings:6	Lori4flavor
	thai coconut custard beans palmsugar

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Ingredients

1/4 cup mung beans (found in Asian grocers; they look similar to dried yellow peas)

2 cups thick coconut milk (you can also substitute milk here)

4 eggs

10 Tbsp palm sugar (also found in Asian grocers)

1/4 cup sweetened coconut shredded

1/4 tsp salt

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1 cup shredded onion

1 cup oil for frying

Directions

Cook beans in boiling water 20 mins. until soft. Remove and liquefy with thick coconut milk in a blender to make bean milk.

Preheat oven to 350F

Mix eggs and palm sugar well, then cook with bean milk, along with the shredded coconut and salt, on low heat until thick, stirring during cooking. Pour into baking pan ( I use a small square pan), and bake at 350F for 45 mins. Continue baking at 500F for an additional 5 mins.

Heat oil for deep-frying, then fry onion over medium heat until onion is golden brown. Remove and place on absorbent towel. Sprinkle onion on custard. Let cook completely, then cut in slices.

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