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| Thai Coconut Pudding/ Custard |
"Republic Day Wishes to all of you!"
When we were doing the international marathon
“Around the World” I was fascinated by the delicious spreads there in Thailand!!
I wanted to try these delicious dishes that I had
bookmarked! I made just one of ramekin of this yummy dessert and wished I made
more. If not today later again….
I wish I had not scaled down the recipe and made only one ramekin.
Thai Coconut Pudding/ Custard
Recipe Source: Here
Total Time: 50
minutes
Prep Time:
15 minutes
Cook Time:
35 minutes
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| Thai Coconut Pudding/ Custard |
- 2 eggs
- ½ tblspn all-purpose flour
- ½ tsp vanilla essence
- ¼ cup fresh grated coconut (optional)
- 5 tblspn brown sugar
- ½ cup coconut milk
- Icing sugar, for garnish
- Fresh fruit, cut into chunks or slices to serve
- Butter, for greasing dish
Method:
- 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. Mix well.
- Pour into baking dish. Place dish in a baking tray filled halfway with hot water.
- Bake for 35 minutes or till the top is brown and a tester comes out clean.
- Chill and serve in a plate or in the ramekins.
- Dust with icing sugar and serve with any fruit.
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| Thai Coconut Pudding/ Custard |
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