March 01, 2011
September 24, 2009
Egg is excellent source of protein, iron and phosphorous. Egg’s yolk is rich source of Vitamin A, D and B (little or no C). In baking and cooking Egg is used for taste, color and nutritional value.
Egg can be prepared in different ways. It can be fried, poached, grilled, boiled, scrambled etc… But rarely do you serve it sweet. There is no child or adult who doesn’t have a sweet tooth and what better way to start the blog other than with sweet which is healthy and nutritious as in Thai Custard. It’s easy to make and worth its weight in Gold.
Recipe: Thai Custard
Prep & Cooking Time: 50-60 min
Serves: 4-5 People
Coconut Milk/Milk - 500 ml
Brown Sugar/Granular Sugar- 100 gms
Egg Full – 3
Vanilla essence - 1 Tea spoon
Butter- Little (to grease the moulds)
Moulds – Paper/Plastic/Steel/Ceramic Cups
- Beat the Whole Eggs and Yolks with the Sugar till fluffy using a whisk or blender.
- Add the above mixture to Coconut Milk or Milk with Vanilla essence and mix thoroughly.
- Apply butter to the moulds in which you want to make custard.
- Pour the mixture into moulds which can hold 80-100 ml for individual portions or you can pour the mixture into a single mould of 500-600 ml.
- Cover the moulds with aluminum foil or butter paper.
- Keep the moulds in a rectangular/square baking tray filled fully with water in such a way that water doesn’t enter the mould while baking
- Bake this in the preheated oven at 200° C for about 30 minutes, until firm and set
- Check if the custard is baked by poking a knife or fork into its center and it should come out clean.
- Once ready put it in the freezer for 10 minutes. Demould and serve it.
- Garnish with dry fruits,grated coconut or grated chocolate.
If oven is not available you can bake the custard on the stove…
Select a vessel which can easily hold all the moulds. Keep the moulds inside the bowl and pour water into the
mould through the sides till it reaches the tip of the moulds without water spiling into contents.Switch on the
stove cook for 30-40 minutes.
- Water level inside the bowl or baking tray should always be maintained.
- Can be served without chilling by leaving it at room temperature for a few minutes after baking.
- Can be served even without demoulding in the container in which it is baked.