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Cambodian Pineapple Custard (Num Crème Ma-Nor)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.8432
Energy (kCal)1366.484
Carbohydrates (g)145.8209
Total fats (g)76.5107
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre heat oven to 350* F. | 2. Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth. | 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. Bake for an hour or until a knife comes out clean. | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    palm sugar 1/2 cup - - - -
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    pineapple 8 ounces crushed 113.398 29.7556 1.2247 0.2722

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



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