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Thai Custard

305 Calories per piece

ingredients

serves 6
350 ml (12 fl oz) fresh milk
100 g (4 oz) desiccated coconut
50 g (2 oz) semolina
3 eggs, beaten
75 g (3 oz) caster sugar
1/2 teaspoon salt
2 kiwi fruit
1 star fruit

method

1. Place the milk in a saucepan, bring to the boil. Remove from the heat and stir in the coconut. Leave until cool.

2. Beat together the milk, semolina, eggs an sugar in a bowl. Place over a pan of boiling water and stir until the mixture thickens.

3. Pour into a greased 900g (2 lb) loaf tin and bake at 180°C (350°F) mark 4 for 30 minutes. Remove from the oven and grill until golden brown. Cut into bars.

4. Serve warm with sliced fruits.

What did you think?

142 people have helped to review this recipe. Thankyou!

Thai Custard
posted by Jeanna Mortimer @ 01:45PM, 6/29/08
Very nice recipe, although quite difficult to execute. Try infusing some lemongrass sticks in milk before putting it into coconut for an original but very Thai twist
Thai Custard
posted by Papaya Pok Pok @ 07:54AM, 7/25/09
Try infusing some pandan leaves it makes smell nice too.
Just trying this recipe
posted by Steve @ 10:43AM, 5/10/10
Could not get semolina so bought some tapioca starch from the asian market, seems to be doing the trick.

Pandan (Pandang ?) leaves - also renowned to give a green colour but no indication how much or whether you are meant to pound them?

How much lemon grass?

I sieved the milk to remove the cocunut,lemon grass and Pandan - was I meant to?
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