Coconut Rose Custard
Preparation Time: 15 minutes | Cooking Time: 25 minutes (plus cooling time)
1 2/3 cups coconut milk
5 eggs, lightly beaten
1/2 cup brown sugar, firmly packed
1 tablespoon rose water
2 tablespoons coconut
Combine all ingredients in pan; stir over heat until warm; do not boil.
Pour mixture into greased 22cm shallow round ovenproof dish. Place dish in baking dish, pour in enough boiling water to come halfway up side of dish. |
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Bake in 350°F oven for about 20 minutes or until center of custard is just set. Remove custard from baking dish, cool. Refrigerate custard before serving. Cut into wedges and sprinkle with extra coconut, if desired.
Serves 4.
Store
Can be made a day ahead. Store, covered, in refrigerator.
Per serving: 19.7g fat, 274 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
