Cambodian Pineapple Custard (Num Crème Ma-Nor)

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: 1 hr 5 mins
• Serves: 4

Ingredients

• 4  eggs
• 1  cup coconut milk
• 1⁄2 cup sugar
• 1⁄2 cup palm sugar or 1⁄2 cup light brown sugar
• 1  teaspoon pure vanilla extract
• 8  ounces 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.