How to make thai food: Flowering Coconut Banana Custard dessert

Ingredients:•SERVES 4

•1 cup coconut milk
•1/3 to 1/2 cup sugar, depending on desired sweetness
•2 eggs
•1 ripe banana
•1 tsp. coconut or vanilla flavoring (or both)
•oil for ramekins
•optional: 1 package banana leaves (can be found in the freezer of your local Asian/Chinese food store)

Preparation:

1.Preheat oven to 350 degrees.

2.Prepare 4-6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).

3.Place coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds.

4.If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until sugar has dissolved.


5.Pour the mixture into the ramekins, filling each one 3/4 full.

6.Place ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water - up to 1/2 the height of the ramekins - and carefully place the dish in the oven.

7.Bake for 45 minutes to 1 hour, or until the custard has set (is firm).

8.Serve the ramekins either hot or cold, or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened.