Cambodian Pineapple Custard (Num Crème Ma-Nor)
At a Glance
- Prep
- 5 minutes
- Cook
- 1 hour
- Total
- 1 hour 5 minutes
- Servings
- 4 serving(s)
Categories
- Dessert
- Cambodian
- Baked
- Easy
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A simple, refreshing dessert from Cambodia. The author notes that many people do not have an oven, and cook the custard in a steamer until it sets. From khmerkromrecipes.com
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Equipment
Blender, small custard bowls, rimmed baking sheet, oven
Ingredients
- 4 eggs
- 1 cup coconut milk
- 1/2 cup sugar
- 1/2 cup palm sugar or 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 8 ounces crushed pineapple
Instructions
Pre heat oven to 350* F.
Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
Pour mixture into small greased custard bowls and place on a baking sheet with a rim. Pour hot water in baking sheet so the custard bowls have water 1/3 of the way up their sides.
Bake for an hour or until a knife comes out clean.
Cool completely and refrigerate until ready to serve. Unmold onto plates and serve cold - I think it would be pretty to serve with fresh fruit and mint as a garnish.
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