Thai Coconut Custard
Added September 04, 1999 | Recipe #288
Total Time:
Prep Time:
Cook Time:
Directions:
1
Beat coconut milk, eggs, palm sugar and salt together.
2
Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
3
Pour into a small casserole dish.
4
Bake at 350 degrees Fahrenheit for 30 minutes.
5
Brown under a broiler.
Ratings & Reviews:
-
tasty. you can substitute granulated sugar for the palm sugar.
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To easy to prepare and it was really good too! I squeezed in some lemon for a little added flavor. We loved it!
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-
Nutritional Facts for Thai Coconut Custard
Serving Size: 1 (224 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 468.5
-
- Calories from Fat 244
- 52%
- Total Fat 27.1 g
- 41%
- Saturated Fat 19.7 g
- 98%
- Cholesterol 317.2 mg
- 105%
- Sodium 451.1 mg
- 18%
- Total Carbohydrate 47.3 g
- 15%
- Dietary Fiber 2.4 g
- 9%
- Sugars 44.8 g
- 179%
- Protein 12.4 g
- 24%
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