Thai Custard
From lori4flavor 15 years ago
- 75 minutes to make
- Serves 6
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.
Ingredients
- 1/4 cup mung beans (found in Asian grocers; they look similar to dried yellow peas) shopping list
- 2 cups thick coconut milk (you can also substitute milk here) shopping list
- 4 eggs shopping list
- 10 Tbsp palm sugar (also found in Asian grocers) shopping list
- 1/4 cup sweetened coconut shredded shopping list
- 1/4 tsp salt shopping list
- ___ shopping list
- 1 cup shredded onion shopping list
- 1 cup oil for frying shopping list
How to make it
- 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.
People Who Like This Dish 1
- juels Clayton, NC
- lori4flavor Chicago, IL
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
This is so unique and sounds yummy! Thanks, 5 forks!
juels
in Clayton loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "