Thai Coconut Cream Recipes

Thai Coconut Cream

Ingredients:

4 eggs

75g soft light brown sugar

1 cup coconut milk

1 tsp vanilla, rose or jasmine extract

mint leaves; for decoration

icing sugar; to sprinkle over dessert

Method:

Preheat the oven to 300F.

Whisk eggs and sugar until smooth. Add coconut milk and extract, blend well.

Strain the mixture and pour into cake tin, or individual ramekins.

Place the tin or ramekins on a roasting pan. Fill the pan with hot water so
that the water reaches halfway up the outside of the tin or ramekins.

Bake for 35 to 40 minutes, or until custard is set. Test with a cake tester
or toothpick.

Remove form the oven and allow to cool.

Once the custard is cool, turn out onto a plate.

Decorate with mint leaves and sprinkle with icing sugar.

Often served with fruit, such as mango. Serve with sticky rice as well for extra
authenticity