Cambodian Pineapple Custard (Num Crème Ma-Nor)

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“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”
1hr 5mins

Ingredients Nutrition


  1. Pre heat oven to 350* F.
  2. Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
  3. 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.
  4. Bake for an hour or until a knife comes out clean.
  5. 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.

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