Cambodian Pineapple Custard Num Crème Ma Nor Recipes

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CAMBODIAN PINEAPPLE CUSTARD (NUM CRèME MA-NOR)



Cambodian Pineapple Custard (Num Crème Ma-Nor) image

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

Provided by Random Rachel

Categories     Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

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

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)



Natilla De Pina (Pineapple Custard) image

This custard is eaten all over Latin America, but particularly in Cuba and Colombia. Orange juice can be substituted for the pineapple and, either way, it is terrific paired with Recipe #170551 posted separately.

Provided by Chef Kate

Categories     Dessert

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
1 cup pineapple juice
1 tablespoon cornstarch
2 egg yolks, lightly beaten
1 teaspoon nutmeg, freshly grated

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



Colombian Pineapple Custard image

A simple and delicious dessert from South American Food and Cooking. When I made this it did set, but was not really firm, so it would be best to invert these into a small bowl. This also is not a creamy type of custard - has some of the pineapple texture to it.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

12 ounces peeled fresh pineapple, chopped
2/3 cup caster sugar
4 eggs, lightly beaten
4 tablespoons sugar
1 lime, juice of

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.

Nutrition Facts : Calories 196.4, Fat 3.2, SaturatedFat 1.1, Cholesterol 124, Sodium 48.4, Carbohydrate 38.9, Fiber 0.8, Sugar 36.4, Protein 4.5

CAMBODIAN COCONUT CUSTARD



Cambodian Coconut Custard image

I haven't tried this yet, but it should be very delicious and fragrant. I think I will use individual custard cups and or course reduce the steaming time.

Provided by Pesto lover

Categories     Dessert

Time 33m

Yield 3-4 serving(s)

Number Of Ingredients 5

8 ounces thick coconut milk
1 teaspoon rose water
1 cup sugar
1/2 teaspoon salt
3 eggs, lightly beaten

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.

Nutrition Facts : Calories 611.3, Fat 17.6, SaturatedFat 13.8, Cholesterol 186, Sodium 487.7, Carbohydrate 109, Fiber 0.2, Sugar 107.4, Protein 7.2

TIRK KOS KROTE KOMQUAT (CAMBODIAN KOMQUAT DRINK)



Tirk Kos Krote Komquat (Cambodian Komquat Drink) image

A refreshing tart carbonated komquat-ade from Cambodia. Calamondins are a cross between a kumquat and a mandarin - I was unable to find either at my local grocery so I made it using 1 medium sized naval orange. The original recipe calls for 3 tbsp of sugar, which makes an incredibly tart beverage - I used sprite and 1/2 cup of sugar because the original was too strong for my tastes. from khmerkromrecipes.com

Provided by Random Rachel

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

4 kumquats or 4 calamondins
1 1/2 cups club soda or 1 1/2 cups Sprite
1/2 cup sugar
1 1/2 cups ice cubes

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.

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