Coconut Custard

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Coconut Custard

desserts, thai

5 eggs
1 cup coconut cream (the thick,
1 top part of a can of canned
1 coconut milk
1 cup sugar

Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Here's a simple Thai recipe for coconut custard. Coconut Custard (Sang Khaya) milk) Beat the eggs with the coconut cream and sugar until the mixture is frothy. Pour the liquid into small molds or ramekins. Place in a steamer over boiling water, cover and cook for about 20 minutes or until the mixture has set. If you want something a bit fancier, I have a Vietnamese recipe for Coconut Flan. Be glad to post it if you're interested...