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     Title: Coconut Custard
Categories: Thai, Desserts, Ceideburg 2
     Yield: 1 servings

     5    Eggs
     1 c  Coconut cream
     1 c  Sugar

 I thought I detested coconut until I discovered coconut milk and
 cream and all the goodies made with it.  I still think the texture of
 the dried stuff we get in stores is pretty abominable but here's a
 couple of recipes that use coconut in it's liquid form.  You should
 be able to find canned coconut milk in a store near you.  If not, I
 wouldn't bother with these recipes. I do have instructions for making
 coconut milk and cream from both fresh nuts and the dried shreds, but
 it tends to be a bit of a hassle.

 Beat the eggs with the coconut cream and sugar until the mixture is
 frothy. [Coconut cream is the thick stuff off the top of a can of
 coconut milk++not the stuff used to make Pina Coladas.  It's thick
 and rich but not sweet. Don't shake the can before you open it.  Open
 it carefully and then spoon the thick cream off the top of the
 coconut milk. S.C.]

 Pour the liquid into small molds.  Place in a steamer over boiling
 water, cover and cook for about 20 minutes or until the mixture has
 set.

 Posted by Stephen Ceideberg; March 16 1992.

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