Coconut Custard from Thai Food and Cooking by Judy Bastyra and Becky Johnson
This traditional dessert can be baked or steamed and is often served with sweet sticky rice and a selection of fresh fruit. Mangoes and tamarillos go particularly well with the custard and rice.
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Ingredients
- fresh mint leaves and icing (confectioners’) sugar, to decorate
- 5 ml/1 tsp vanilla, rose or jasmine extract
- 250 ml/8 fl oz/1 cup coconut milk
- 4 eggs
- 75 g/3 oz/6 tbsp soft light brown sugar
- sliced fruit, to serve
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