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
Written cooking instructions as a concept can be observed way back into the distant past, in truth as far as the Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to historians are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there are two interesting cookery books from the fourteenth century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that we all know today, but instead accounts of the types of meals served to the upper classes of that period. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, including spices like rosemary and coriander. These new foods and tastes created an outbreak in recipe publications, most of which are now in private cookery archives. Over the next few hundred years, the powerful families of the West tried to lay on the best banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes of the day. The arrival of TV brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Coconut Custard (Thai) recipe.
