Cambodian Pineapple Custard (Num Crème Ma-Nor)

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

A simple, refreshing dessert from Cambodia. The author notes that many people do not have an oven, and cook the custard in a steamer until it sets. From

Ingredients Nutrition


  1. Pre heat oven to 350* F.
  2. Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
  3. Pour mixture into small greased custard bowls and place on a baking sheet with a rim. Pour hot water in baking sheet so the custard bowls have water 1/3 of the way up their sides.
  4. Bake for an hour or until a knife comes out clean.
  5. Cool completely and refrigerate until ready to serve. Unmold onto plates and serve cold - I think it would be pretty to serve with fresh fruit and mint as a garnish.


Most Helpful

After seeing twissis' photo I added this to my must try list. I am so glad I did! It's simple, but so delicious! The creamy coconut milk & pineapple raise the bar to a custard dessert. I opted to only puree the pineapple in a Ninja chopper so I didn't have to drag out the blender. The puree was then stirred into the rest of the mix. It worked out fine. I will definitely repeat the recipe. Thank you for sharing!

Susie D August 25, 2013

After my Goddesses of ZWT-9 posted the wonderful picture of her completion of this dish, I decided to make it immediately and I'm so glad I did. This is such a wonderful dessert. The flavor is light and refreshing, but so rich and creamy at the same time. I will make this often. Thanks for sharing the recipe.

Pesto lover August 25, 2013

Made exactly as written for the Goddesses of ZWT-9, this lovely dessert deserves 10 stars! While it is definitely simple (to fix) & refreshing, (to eat) as stated in your intro, that description definitely understates the recipe. It is as good as any crème brulee I have ever made or eaten. The brown sugar gives it a lovely caramel flavor & color plus the use of pineapple is brilliant! I am so happy I found your recipe & I promise you it will grace our table again soon & often. Thx for sharing your recipe w/us. It has found a place among our all-time faves. :-) Edited to Add: The yield was spot-on = 4 ramekin-size servings as seen in the pic.

twissis August 23, 2013

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