THAI CUSTARD - AUTHENTIC SANGKAYA RECIPE
Delicious sweet Thai custard that has a few simple ingredients with sweet and savory flavors.
Provided by Lane
Categories Dessert
Time 55m
Number Of Ingredients 4
Steps:
- Whisk the eggs (you can also choose to use a blender).
- Add the coconut cream and the palm sugar.
- Add in the vanilla extract.
- Put the custard in steam safe bowls. Add the bowls into layered steamer.
- Steam for 50 minutes or until the custard reaches 170ºF (75ºC).
- As the custard becomes firm, it will expand. You can check to see if the custard is done by poking a toothpick into the custard. If it comes out cleanly, the custard is done.
- Allow to cool to room temperature.
- Serve with coconut sticky rice!
Nutrition Facts : Calories 220 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 49 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BAKED SWEET POTATO CUSTARD
A tasty custard dessert made with mashed sweet potatoes, milk, eggs, sugar, and spices.
Provided by Diana Rattray
Categories Dessert
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Butter 6 (5- to 6-ounce) custard cups; set cups in a large baking or roasting pan.
- Heat the milk until very hot. Set aside and keep warm.
- In a mixing bowl, lightly beat the eggs. Add the sweet potato, sugar, cinnamon, nutmeg, cloves, ginger, and salt.
- Whisk in the warm milk and beat until well blended. Pour into the prepared custard cups.
- Heat 5 to 6 cups of water until steaming and nearly simmering.
- Place the roasting pan with the filled custard cups in the hot oven and fill the pan with the very hot water until it reaches about halfway up the side of the custard cups. Be careful not to pour water into the custard.
- Bake for 25 to 30 minutes, until the edges are firm. The center of the custards will still jiggle a bit. Allow a little more time if you're using larger custard cups and check early if using very small or shallow cups.
- Carefully remove the cups from the water bath immediately and place them on a wire rack to cool. Once cooled, cover the custards with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to three days.
Nutrition Facts : Calories 185 kcal, Carbohydrate 24 g, Cholesterol 107 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 132 mg, Sugar 20 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
SWEET-POTATO CUSTARD PIE
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices for the custard filling, and the baked pie is crowned with rings of toasted marshmallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
- Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Increase oven temperature to 400 degrees. Arrange sweet potatoes on a parchment-lined baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove and let cool slightly; reduce oven temperature to 350 degrees and place a foil-lined baking sheet below rack. When cool enough to handle, peel sweet potatoes, discarding skins. Place flesh in a food processor and process until smooth. (Puree can be made ahead and refrigerated in an airtight container up to 5 days.)
- In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in half-and-half. Add 1 1/4 cups sweet-potato puree; whisk until thoroughly combined. Pour mixture into crust (do not overfill). Cover edges with a foil ring, avoiding custard. Place pie dish directly on rack and bake until filling is just set in center, 50 to 55 minutes. Transfer to wire rack; let cool completely, at least 2 hours. Refrigerate, uncovered, until chilled, at least 4 hours or, loosely covered, up to 2 days.
- When ready to serve, spray kitchen shears or a knife with oil; cut marshmallows in half crosswise. Shingle on top of pie in concentric circles, cut-sides down. Move a small kitchen blowtorch back and forth across marshmallows until caramelized, or place pie under the broiler until toasted, 10 to 15 seconds.
SWEET POTATO CUSTARD PIE
I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.-Kathy Roberts, New Hebron, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 237mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET POTATO CUSTARD
Sweet potatoes and bananas make this low-fat custard a dessert-lovers delight. The recipe is courtesy Heart Health.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
- In a medium bowl, stir together sweet potato and banana; add milk blending well.
- Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
- Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
- Bake 40 to 45 minutes or until knife inserted near center comes out clean.
Nutrition Facts : Calories 124.4, Fat 1.5, SaturatedFat 0.6, Cholesterol 64.6, Sodium 260.2, Carbohydrate 24, Fiber 1.4, Sugar 17.4, Protein 4.7
THAI SWEET POTATO CUSTARD
I've never tried this and I'm a little bit leery. but it looks easy, so what the heck, I'll try it.
Provided by meedeeter
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400°F and lightly grease and 8- or 9-inch square baking pan. To prepare the custard: In a medium saucepan, stir together the eggs and the coconut milk and then mix in the sugar. Add the sweet potatoes and stir well. Bring to a gentle boil over medium heat, stirring often, until the sugar dissolves and the custard thickens a bit, 4 to 5 minutes.
- Pour the custard into the prepared pan and bake for 30 to 40 minutes, until puffed and golden brown; a butter knife inserted in the center should come out clean.
- Let it cool. Serve at room temperature, cut into small squares to eat with a fork or spoon.
Nutrition Facts : Calories 111, Fat 4, SaturatedFat 3, Cholesterol 39.7, Sodium 20.7, Carbohydrate 18.2, Fiber 0.3, Sugar 16.1, Protein 1.6
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- Start your rice, if you’re serving this over rice (highly recommend)! Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro.
- Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.
- Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.
- Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy.
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