Egg And Coconut Custard Jellies Food
EGG AND COCONUT CUSTARD JELLIES
This recipe uses agar-agar powder and eggs to make a lovely jelly that has a slight custardy texture. The great thing about this recipe is that it does not require careful steaming, it is a sure-fire success every time.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
- Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.
Nutrition Facts : Calories 233 calories, Carbohydrate 20.3 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 22.3 mg, Sugar 17 g
COCONUT CUSTARD
"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
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.
KAYA (COCONUT EGG CUSTARD)
Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling.
Provided by Sascha
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Start with one cup of sugar, but more can be used. Use less/more pandan, depending on the level of fragrance you want this to have.
- Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
- Add in coconut cream and mix well.
- Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
- Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
- After steaming for a combined 3 hours, the mixture should be thick and golden brown.
- Add the knotted pandan leaves and allow the mixture to "steam" for another hour without stirring.
- Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.
Nutrition Facts : Calories 213.1, Fat 10.1, SaturatedFat 7.8, Cholesterol 79.3, Sodium 49.4, Carbohydrate 29, Fiber 1, Sugar 28, Protein 3.6
COCONUT CUSTARD PIE
This was came from a Food and Wine magazine. Titled "impossible" pie and was Jennifer Nettles' great-grandmother, Mildred's recipe. It is called impossible because it makes it's own crust. It's too sweet for me so I cut down on the sugar. The recipe has not been altered from the original. It's really yummy if you like coconut and egg custard. Enjoy! :)
Provided by Rogue7
Categories Pie
Time 1h20m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 and butter two 9 inch glass pie plates.
- In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth.
- Stir in the flour, coconut and milk.
- Divide the mixture between the two and bake in the lower third of the oven for about an hour, until the pies are firm and golden ( 40 minute for my oven ). Set out to cool before serving.
- These are great to make ahead of time. Refrigerate overnight and set out to room temperature before serving.
Nutrition Facts : Calories 326.6, Fat 16.3, SaturatedFat 11.2, Cholesterol 88, Sodium 151.7, Carbohydrate 42.4, Fiber 0.8, Sugar 35.9, Protein 4.5
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