Recipe Archives->Asian Sea->Thai Coconut Custard
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Thai Coconut Custard 1 1/2 cups canned coconut milk 6 eggs, beaten 3/4 cup palm sugar or brown sugar 1/2 teaspoon salt Beat everything together. Cook, stirring, in double boiler til it resembles soft scrambled eggs. Pour into small casserole dish. Bake at 350F for 30 minutes, then brown under broiler.
Printable version: thai-coconut-custard.txt.
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