Pineapple Custard (Num crème ma-nor)

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.