Ingredients
5 eggs
1 cup coconut cream (the thick,
1 top part of a can of canned
1 coconut milk
1 cup sugar
Directions
Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987 Here's a simple Thai recipe for coconut
custard. Coconut Custard (Sang Khaya) milk) Beat the eggs with the
coconut cream and sugar until the mixture is frothy.
Pour the liquid into small molds or ramekins. Place in a steamer over
boiling water, cover and cook for about 20 minutes or until the
mixture has set.
If you want something a bit fancier, I have a Vietnamese recipe for
Coconut Flan. Be glad to post it if you're interested...
Servings: 4 servings
Coconut Custard (Thai) Recipe brought to you by Recipe Ideas
Categories: Asian; Fruit; Thai
The History of Recipes
Historians have proved the existance of recipes far back into antiquity, in fact as far back into history as the ancient Egyptians, and maybe even further. However, generally, these ancient records were just simple hieroglyphic recipes for food preparation.
During Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he recounts how the meals were divided into starters, entrees and desserts, something that is very familiar to us today. He also describes how the Roman cooks used a good variety of spices and herbs, including some that we all recognise for example thyme, fennel and parsley. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as basil and rosemary. These new foods and spices was responsible for a surge in books on cookery, some of which are kept safe in private libraries. By the arrival of the 1900s, cook books are greatly in demand mostly due to more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Coconut Custard (Thai) recipe.
