Best Cambodian Coconut Custard Recipes

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COCONUT CUSTARD



Coconut Custard image

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Steps:

  • In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.

SANG KHAYA LAPOV (PUMPKIN CUSTARD DESSERT)



Sang Khaya Lapov (Pumpkin Custard Dessert) image

Sangkhaya lapov is a traditional Cambodian dessert usually made during festivals. It is usually pumpkin stuffed with egg custard, but this recipe has a japanese twist: matcha flavour custard.

Provided by atraveldiary

Categories     Frozen Desserts

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1 small pumpkin, kabocha, acorn, butternut
3/4 cup unsweetened coconut milk
1/4 cup palm sugar
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Using a sharp knife, carve the top off the pumpkin like you would when making a Jack-O-Lantern, and remove seeds/fibres in the center. Keep the pumpkin top. Rinse off pumpkin and leave to dry.
  • In a sauce pan on medium low heat, heat half of the coconut milk. Just before it comes to a rolling boil, remove from heat. Pour the heated coconut milk into a mixing bowl. Add the remaining half of the coconut milk and whisk. Add green tea powder, sugar, salt, vanilla extract, and mix thoroughly. Crack in the eggs. Whisk until just well mixed. Do your best to avoid creating air bubbles.
  • Pour mixture into pumpkin. Don't fill all the way to the top, leave some room for the custard to rise. Place the pumpkin into a steamer along with the carved top. Steam for 30-45 minutes on medium low heat.
  • Leave to cool completely in the refrigerator for at least an hour, to allow the custard to set inches Serve and slice like a cake. Enjoy!

Nutrition Facts : Calories 134.9, Fat 9, SaturatedFat 8, Sodium 44.5, Carbohydrate 13.8, Sugar 12.6, Protein 0.9

CAMBODIAN PINEAPPLE CUSTARD (NUM CRèME MA-NOR)



Cambodian Pineapple Custard (Num Crème Ma-Nor) image

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

Provided by Random Rachel

Categories     Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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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