CAMBODIAN PINEAPPLE CUSTARD (NUM CRèME MA-NOR)
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
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.
CAMBODIAN COCONUT CUSTARD
I haven't tried this yet, but it should be very delicious and fragrant. I think I will use individual custard cups and or course reduce the steaming time.
Provided by Pesto lover
Categories Dessert
Time 33m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients well and place in a bowl in a preheated steamer. Steam for 30 minutes or until set. Refrigerate and serve cold.
Nutrition Facts : Calories 611.3, Fat 17.6, SaturatedFat 13.8, Cholesterol 186, Sodium 487.7, Carbohydrate 109, Fiber 0.2, Sugar 107.4, Protein 7.2
COLOMBIAN PINEAPPLE CUSTARD
Make and share this Colombian Pineapple Custard recipe from Food.com.
Provided by threeovens
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Process pineapple in a blender or food processor until pureed.
- Scrape the puree into a pan and add the superfine sugar; cook about 5 minutes until reduced by 1/3 (mixture should be thick, but not as thick as preserves so you can add a little water to thin out).
- Meanwhile, make the caramel by placing the granulated sugar in a heavy pan and cook over medium heat until the edges start to caramelize; shake pan, do not stir.
- Remove from heat once all the sugar has dissolved and the sugar is golden brown.
- Carefully stir in the lime juice (it will sputter and spit).
- Divide the caramel among 6 ramekins and turn them so caramel distributes evenly.
- Preheat the oven to 350 degrees F.
- Stir the eggs into the cooled pineapple mixture; divide egg mixture evenly among the ramekins.
- Place ramekins in a roasting pan and pour warm water into the roasting pan so that it comes halfway up the sides of the ramekins; cover with aluminum foil and bake 45 minutes until set; let cool.
- Invert ramekins onto dessert plates (loosen sides with a knife, then place dessert plate over the ramekin and flip over).
Nutrition Facts : Calories 195.6, Fat 3.4, SaturatedFat 1, Cholesterol 141, Sodium 47.3, Carbohydrate 38.3, Fiber 0.8, Sugar 36.2, Protein 4.5
NATILLA DE PINA (PINEAPPLE CUSTARD)
This custard is eaten all over Latin America, but particularly in Cuba and Colombia. Orange juice can be substituted for the pineapple and, either way, it is terrific paired with Recipe #170551 posted separately.
Provided by Chef Kate
Categories Dessert
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
- Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
- Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
- Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
- Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
- Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
- Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
- Dust with nutmeg before serving.
BAKED PINEAPPLE CUSTARD
I use to serve this as a side dish on Easter and mother's day buffets. Of course I cut the recipe down to make 9x13 pan
Provided by School Chef
Categories Low Protein
Time 1h10m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat oven to 350.
- Melt butter and mix in flour and sugar.
- Beat eggs and to butter/flour mix.
- Fold in the crushed pineapple.
- Pour into pan and sprinkle with cinnamon.
- Bake for 1 hour.
Nutrition Facts : Calories 161, Fat 5.6, SaturatedFat 3, Cholesterol 80.7, Sodium 51.1, Carbohydrate 26.3, Fiber 0.5, Sugar 23.6, Protein 2.6
COLOMBIAN PINEAPPLE CUSTARD
A simple and delicious dessert from South American Food and Cooking. When I made this it did set, but was not really firm, so it would be best to invert these into a small bowl. This also is not a creamy type of custard - has some of the pineapple texture to it.
Provided by pattikay in L.A.
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the pineapple in a blender or food processor and process till smooth.
- Scrape the puree into a pan and add the sugar. Heat till just boiling and simmer for 5 minutes or till reduced by one third.
- The mixture should be thick but not jam-like, so add a little water if it is too thick.
- Transfer to a bowl to cool.
- Make the caramel:.
- Place the sugar in a heavy pan over medium heat. As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
- Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
- Immediately stir in the lime juice, taking care not to burn yourself.
- The hot caramel will spit when the lime juice is added, but this will stop.
- Divide the caramel among six remekins and turn them so that they are coated evenly.
- Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
- Divide the mixture equally among the ramekins.
- Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
- Cover with foil and bake for 45 minutes, till set. Allow to cool.
- Just before serving, unmold the custards directly onto the dessert plates. Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.
Nutrition Facts : Calories 196.4, Fat 3.2, SaturatedFat 1.1, Cholesterol 124, Sodium 48.4, Carbohydrate 38.9, Fiber 0.8, Sugar 36.4, Protein 4.5
SAKHON'S NOODLES
This is named after a dear student of mine who was originally from Cambodia. We had lunch in a Cambodian restaurant once and this is my "NO AUTHENTIC INGREDIENTS" copy of the recipe. At the time, fish sauce and such were not readily available even in California, so I faked it, but it turned out really well. My Cambodian and Vietnamese friends approve. It's a fast easy weeknight dish and is very open to whatever veggies you have in the fridge. (I love shredded carrots, cucumber, zucchini, halved cherry tomatoes....) What's best about it is that when I cook it I remember this troubled kid who finally made it :)
Provided by DeeCooks
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Blend the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt, and anchovy paste until smooth. (I love my hand blender).
- Cut steak into thin strips, pour about a third of sauce over it to marinate briefly.
- Cook noodles til tender, drain very well. In a large bowl toss the noodles with the remaining sauce, vegetables, and mint.
- Remove steak strips from marinade and stir fry over high heat until done to your liking. Add to noodles.
- Boil remaining marinade/sauce to cook through and toss with noodle beef mixture.
- Sprinkle with peanuts, garnish with mint leaves.
Nutrition Facts : Calories 1264.3, Fat 60.4, SaturatedFat 19.5, Cholesterol 155.9, Sodium 2548.1, Carbohydrate 104.7, Fiber 4.6, Sugar 17.7, Protein 76.2
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