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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk the sugar, yolks and coconut milk and then strain into a heatproof bowl. | 2. Place the bowl over a pot of rapidly simmering water (don’t let the water touch the bottom of the bowl). Stir often until the curd starts to thicken. | 3. Once the curd is a bit thicker, you can stir a little less often. | 4. Cook about 45 minutes to an hour, or until thick enough to coat the back of a spoon without running together. | 5. Tip: If the custard doesn’t seem to be thickening after 10-20 minutes, try increasing the heat. | 6. Cool and keep refrigerated. The curd will thicken as it cools. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
egg yolk	3			164.22	1.8309	8.0886	13.5354
sugar	3/4	cup		604.485	151.197	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.