Cambodian Pineapple Custard (Num Crème Ma-Nor)

1. 1

   Pre heat oven to 350* F.

2. 2

   Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.

3. 3

   Pour mixture into small greased custard bowls and place on a baking sheet with a rim. Pour hot water in baking sheet so the custard bowls have water 1/3 of the way up their sides.

4. 4

   Bake for an hour or until a knife comes out clean.

5. 5

   Cool completely and refrigerate until ready to serve. Unmold onto plates and serve cold - I think it would be pretty to serve with fresh fruit and mint as a garnish.

* Per serving · 4 servings · Values may vary.

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