Cambodian Pineapple Custard (Num Crème Ma-Nor)

Submitted by Random Rachel

"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 khmerkromrecipes.com"

 

• Ready In: 1hr 5mins
• Ingredients: 6
• Serves: 4

ingredients

• 4 eggs
• 236.59 ml coconut milk
• 118.29 ml sugar
• 118.29 ml palm sugar or 118.29 ml light brown sugar
• 4.92 ml pure vanilla extract
• 226.79 g crushed pineapple

directions

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.

Reviews

[Susie D]

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!

 

[Pesto lover]

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.

 

[twissis]

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.