Subject: Coconut Custard
From: Unicorn (unicorn@indenial.com)
Date: Fri Nov 23 2001 - 20:24:05 EST
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F O O D F U N N Y
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Reader Sue Farrell knows how to give the ol' World Wide Recipes
Groan-O-Meter a workout:
There was a rope who walked into a restaurant and asked to be seated.
The waiter said, "I'm sorry but we don't serve strings here." The
string, not one to be told what to do, goes home and ties himself in a
knot and frays his edges. He returns to the same restaurant and again
asks to be seated. The waiter asks, "Aren't you the same string that
came in here a while ago?" The string says, "No sir, I'm a frayed
knot."
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T O D A Y ' S R E C I P E
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Although the Thai people usually end a meal with fresh fruit, usually
artfully carved and arranged, they are fond of sweets which are often
bought from street vendors and eaten as snacks. Here is a dish that
serves equally well in either role:
Coconut Custard (Sangkaya)
1 cup (250 ml) canned unsweetened coconut milk
4 eggs, beaten
1/2 cup (125 ml) sugar
Beat ingredients together until the sugar is dissolved. Strain
through a fine strainer or a couple of layers of cheese cloth. Pour
into a serving bowl or into individual serving bowls and place in a
large steamer. Steam until the custard is firm, 20 to 30 minutes.
Serves 4.
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