Christmas Cooking
Thai custard, check
Sticky rice, check (will be mixed ALL together just before serving)
Blueberry-Apple coffee-cake, still baking
chocolate chips for fudge, check
random kitchen acoutrements that Mom probably doesn't have, check
presents, check
When I get over to my mom's house, there will be a flurry of chopping and mixing and slicing, followed by a flurry of boiling and stir-frying and simmering. We're making Pad Thai (sometimes spelled Phat Thai) and a Thai curry. At the moment, I'm just waiting on the coffee cake. Anyway, Merry Christmas to all, and to all a Pippin Solstice. :^D
5 comments:
Is Thai custard anything like baked custard? If not, could you give the recipe, please?
I don't know if I've ever had baked custard... But the recipe is
4 eggs
1 cup coconut milk
6 Tablespoons brown sugar
1 teaspoon vanilla.
You mix all the ingredients together, pour into a pan small enough to fit inside another pan (which is filled with warm water) and the whole thing is baked at 300 degrees for 35-40 minutes.
Notes: I usually double the recipe, which increases the cooking time. And this last time I managed to use a 14 oz can of coconut milk instead of a cup (due to sleep deprivation, mainly: I was convinced that morning that 16 ounces equalled one cup), and added a 1/2 t cinnamon, and it turned out with a much smoother texture and very good flavor. The recipe above turns out very firm custard. Upping the coconut milk makes it less firm.
Yeah, it's basically the same, but without the coconut milk.
Thanks.
That is to say baked custard uses regular milk instead.
Ah, yes. Barbarians. ;^)
Seriously, though, the coconut milk will change the flavor at minimum. Most likely making it sweeter. Might change the texture a bit, too.
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