Pineapple Custard (Num crème ma-nor)

4
Servings
5m
Prep Time
60m
Cook Time
1h 5m
Ready In


"This recipe is from a Cambodian food blog, at khmerkromrecipes.com. This is a rich and creamy custard made with pineapple and coconut milk. Easy to make, too! Although it is intended to be turned out onto a plate, I just love the caramelized top and choose instead to serve it in the ramekin, like a crème brulee. I just take it out of the fridge and pipe a swirl (or just plop a dollop) of whipped cream on top. Add a mint leaf and - Voila - a dessert fit for company! Baked in heart-shaped ramekins, a great dessert for a romantic dinner or Valentine's Day."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (225 g)
  • Calories 342.9
  • Total Fat - 7.4 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 215.1 mg
  • Sodium - 145 mg
  • Total Carbohydrate - 61 g
  • Dietary Fiber - 0.8 g
  • Sugars - 58.8 g
  • Protein - 9.3 g
  • Calcium - 109.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 27.1 mg
  • Thiamin - 0.1 mg

Step 1

Pre heat oven to 350 degrees. Grease four small oven-proof ramekins, set aside.

Step 2

In a blender, place the eggs, coconut milk, sugar, palm sugar, vanilla and pineapple. Blend until smooth. Pour mixture into the ramekins.

Step 3

Place the ramekins into a baking pan that has tall sides and is large enough to hold them. Pour hot or boiling water into the pan until it reaches 1/3 of the way up sides of ramekins. (For safety's sake, I usually place the pan and ramekins into the oven first, then pour the boiling water carefully into the pan)

Step 4

Bake for about 1 hour or until knife inserted in custard comes out clean. Remove custard bowls from baking pan, set aside to cool completely before refrigerating for at least three hours.

Step 5

To serve, turn the custards out onto individual serving plates. Personally, I prefer to leave it in the ramekin - it has a beautifully caramelized top! Garnish if you wish with whipped cream, fresh fruit, mint ,or whatever your heart desires.

Step 6

*Original Author's Note: Back home, many Khmer Krom do not have oven, we would steam custard in the steamer till custard thicken.

Tips & Variations


  • Oven-proof ramekins

Related

ChowDown

Awesome! It was delicious dolloped with whip cream on top. The pineapple made it extra yummy!

review by:
(7 May 2014)