Ingredients for Cambodian Pineapple Custard Num Crme Ma Nor
- 3 large eggs
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup granulated sugar
- ¼ cup palm sugar (or brown sugar)
- Pure Vanilla Extract
- Crushed Pineapple
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How to Make Cambodian Pineapple Custard Num Crme Ma Nor
- Prepare a steamer or a large pot with a steamer basket.
- Combine 3 large eggs, 1 (13.5 oz) can full-fat coconut milk, ½ cup granulated sugar, ¼ cup palm sugar (or brown sugar), 1 teaspoon vanilla extract, and 1 ½ cups diced fresh pineapple in a blender.
- Blend until completely smooth and creamy.
- Grease six 6-ounce ramekins or custard cups.
- Divide the custard mixture evenly among the prepared ramekins.
- Pour enough boiling water into the steamer pot to reach about one-third of the way up the sides of the ramekins.
- Carefully place the ramekins in the steamer basket, ensuring they are stable.
- Cover and steam over medium heat for 60-65 minutes, or until a knife inserted into the center comes out clean.
- Remove from steamer and let cool completely at room temperature.
- Refrigerate for at least 2 hours, or until thoroughly chilled.
- To unmold, run a thin knife around the edges of each ramekin. Invert onto serving plates and garnish with fresh fruit (like mango or berries) and mint leaves.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
386g
Fat
65g
Carbs
32g
