Cambodian Pineapple Custard Num Crème Ma Nor Recipes

CAMBODIAN PINEAPPLE CUSTARD (NUM CRèME MA-NOR)

Steps:

• Pre heat oven to 350* F.
• Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
• 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.
• Bake for an hour or until a knife comes out clean.
• 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.

NATILLA DE PINA (PINEAPPLE CUSTARD)

Steps:

• Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
• Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
• Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
• Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
• Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
• Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
• Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
• Dust with nutmeg before serving.

COLOMBIAN PINEAPPLE CUSTARD

Steps:

• Put the pineapple in a blender or food processor and process till smooth.
• Scrape the puree into a pan and add the sugar. Heat till just boiling and simmer for 5 minutes or till reduced by one third.
• The mixture should be thick but not jam-like, so add a little water if it is too thick.
• Transfer to a bowl to cool.
• Make the caramel:.
• Place the sugar in a heavy pan over medium heat. As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
• Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
• Immediately stir in the lime juice, taking care not to burn yourself.
• The hot caramel will spit when the lime juice is added, but this will stop.
• Divide the caramel among six remekins and turn them so that they are coated evenly.
• Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
• Divide the mixture equally among the ramekins.
• Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
• Cover with foil and bake for 45 minutes, till set. Allow to cool.
• Just before serving, unmold the custards directly onto the dessert plates. Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.

CAMBODIAN COCONUT CUSTARD

Steps:

• Mix all ingredients well and place in a bowl in a preheated steamer. Steam for 30 minutes or until set. Refrigerate and serve cold.

TIRK KOS KROTE KOMQUAT (CAMBODIAN KOMQUAT DRINK)

Steps:

• Slice 1 calamondin, remove seeds, and set aside.
• Juice the remaining three calamondins into a small pitcher, remove seeds. I used the juice of 1 medium sized orange instead since I was unable to find calamondins.
• Add the sugar and Club soda to the calamondin juice, stir until dissolved. The original recipe calls for 3 tbsp of sugar, which I found to be very tart - using 1/2 cup will leave you with a beverage sweetened similar to lemonade.
• Add ice cubes and garnish with slices of calamondin, serve immediately.