Thai Coconut Custard
File:Thai Coconut Custard.jpg
Thai Coconut Custard
Ingredients
- 1 1/2 cups coconut milk
- 6 eggs, beaten
- 3/4 cup palm sugar
- 1/2 teaspoon salt
Procedures
- Beat everything together.
- Cook, stirring, in double boiler until it resembles soft scrambled eggs.
- Pour into small casserole dish.
- Bake at 350F for 30 minutes, then brown under broiler.