Cambodian Coconut Custard Recipes

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

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

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.

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

Ingredients

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

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