Cambodian Pineapple Custard Num Crème Ma Nor Food
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
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
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- In a blender, place the eggs, coconut milk, sugar, palm sugar, vanilla and pineapple. Blend until smooth. Pour mixture into the ramekins.
- Place the ramekins into a baking pan that has tall sides and is large enough to hold them. Pour hot or boiling water into the pan until it reaches 1/3 of the way up sides of ramekins. (For safety's sake, I usually place the pan and ramekins into the oven first, then pour the boiling water carefully into the pan)
- Bake for about 1 hour or until knife inserted in custard comes out clean. Remove custard bowls from baking pan, set aside to cool completely before refrigerating for at least three hours.
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