Thai Custard recipe
information
305 Calories per piece
ingredients
350 ml (12 fl oz) fresh milk
100 g (4 oz) desiccated coconut
50 g (2 oz) semolina
3 eggs, beaten
75 g (3 oz) caster sugar
1/2 teaspoon salt
2 kiwi fruit
1 star fruit
100 g (4 oz) desiccated coconut
50 g (2 oz) semolina
3 eggs, beaten
75 g (3 oz) caster sugar
1/2 teaspoon salt
2 kiwi fruit
1 star fruit
method
1. Place the milk in a saucepan, bring to the boil. Remove from the heat and stir in the coconut. Leave until cool.
2. Beat together the milk, semolina, eggs an sugar in a bowl. Place over a pan of boiling water and stir until the mixture thickens.
3. Pour into a greased 900g (2 lb) loaf tin and bake at 180°C (350°F) mark 4 for 30 minutes. Remove from the oven and grill until golden brown. Cut into bars.
4. Serve warm with sliced fruits.
2. Beat together the milk, semolina, eggs an sugar in a bowl. Place over a pan of boiling water and stir until the mixture thickens.
3. Pour into a greased 900g (2 lb) loaf tin and bake at 180°C (350°F) mark 4 for 30 minutes. Remove from the oven and grill until golden brown. Cut into bars.
4. Serve warm with sliced fruits.
serving amount
serves 6
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