Thai Coconut Rice Custard

Coconut Custard
4 eggs
½ cup sugar
1 cup fresh coconut milk

In a bowl mix eggs and sugar. Add fresh coconut milk and mix thoroughly.

To bake, set oven to 300 degrees Fahrenheit. Add 1 inch of water into a baking dish. Spoon custard into ramekin. Place ramekin into baking dish. Place in oven for 40 minutes.

To steam, place custard into a bowl. Place bowl into steaming bamboo basket and cover custard. Add 2 inches of water into steaming pot. Place steaming pot on maximum heat. Place bamboo basket and custard onto steaming pot. Steam for 40 minutes.

The Thai Lao Coconut Custard Dessert is usually served with black sticky rice to make Khao Sung Ga Ya. Fill a squash with custard to make another popular Thai and Lao dessert. The coconut custard dessert can be served with fresh tropical fruits.

Optional

1. In a medium size cooking pot, add coconut milk, sugar and salt. Cook until sugar are dissolved. Removed from heat to cool.

2. In a large pot, add cooked sweet rice, and rice mixture, combined well on a low heat. Removed from heat and place it in a square glass pan, spread evenly. When done, pour topping mixture on top and arrange black bean on top of coconut mixture, chilled for about 2 hours before serve.

3. To serve cut into small square and it is ready to serve.

4. Can be served hot or cold.