Thai Baked Custard Food

THAI COCONUT CUSTARD

Steps:

• Beat coconut milk, eggs, palm sugar and salt together.
• Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
• Pour into a small casserole dish.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Brown under a broiler.

THAI PANDAN CUSTARD

Steps:

• In a mixing bowl beat the two eggs.
• To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
• Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
• Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!

THAI COCONUT PUDDING/ CUSTARD

Steps:

• Grease one baking dish or 3 individual ramekins with butter.
• Preheat oven to 260°C.
• Beat eggs and sugar well till it thickens.
• Add essence and coconut milk.
• Beat again.
• Mix in grated coconut.
• I have to add here that I think you should use only fresh coconut for the best result.
• Mix well.
• Pour into baking dish.
• Place dish in a baking tray filled halfway with hot water.
• Bake for 35 mins or till the top is brown and a tester comes out clean.
• Chill and serve overturned in a plate or in the ramekins.
• Dusted with icing sugar.
• Served with any fruit (mango is wonderful) and garnish with the mint.

THAI GREEN CURRY WITH SPRING VEGETABLES

Steps:

• To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve.
• Warm a large skillet with deep sides over medium heat. Once it's hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
• Pour the coconut milk into the pan, along with 1/2 cup water and 1 1/2 teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
• Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.

THAI BAKED CUSTARD

Steps:

• Place the milk in a saucepan.
• Bring to the boil, add the coconut, pour into a basin and leave to cool.
• Beat semolina, eggs and sugar into the cooled milk mixture.
• Place the basin over a pan of slow simmering water and stir until mixture thickens.
• Pour into a greased 2 lb loaf tin and bake at gas 4 for 30 minutes and then grill under medium grill until golden.
• Cut into bars and serve warm with slices of the kiwi and star fruit.

EASY THAI BANANA COCONUT CUSTARD

Steps:

• Preheat the oven to 350 F.
• Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
• Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.
• Pour the mixture into the ramekins, filling each one 3/4 full.
• Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water-up to 1/2 the height of the ramekins-and carefully place the dish in the oven.
• Bake for 45 minutes to 1 hour, or until the custard has set and is firm.
• Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Coconut milk is used in many Thai desserts as well as savory dishes. For those who want creaminess but are eating dairy-free, it is a useful ingredient. You may also want to make a Mango Custard and enjoy another tropical fruit flavor.

EASY THAI COCONUT CUSTARD

Steps:

• Preheat oven to 350°.
• Beat the eggs together, 1 at a time.
• Gradually add sugar, milk and salt; beat well.
• In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs.
• Pour mixture in a small casserole dish and bake 1/2 hour.
• When baked, brown custard under broiler.

THAI CUSTARD

Steps:

• Place the milk in a saucepan, bring to the boil. Remove from the heat and stir in the coconut. Leave until cool.
• Beat together the milk, semolina, eggs an sugar in a bowl. Place over a pan of boiling water and stir until the mixture thickens.
• Pour into a greased 900g (2 lb) loaf tin and bake at 180°C (350°F) mark 4 for 30 minutes. Remove from the oven and grill until golden brown. Cut into bars.
• Serve warm with sliced fruits.