Egg and Cocounut Custard Cream On Toast

Ingredients

3/4 cup of sugar
A few drops of yellow food colouring
Bread, sliced to serve

Preparation

1
Mix all ingredient together. Beat until all well combined. Transfer to a saucepan.
2
Over low heat, stir the mixture continuously. Do not let it simmer or boil.
3
It will take 20-30 minutes for the cream to thicken.
4
When the cream becomes thickened, turn the heat off and cover the saucepan with a lid. This will allow the custard to thicken a little more without over mixing.
5
Serve on toast and coffee or tea. Traditionally, in Thailand this custard is served with steamed mouthful-diced bread like fondue, known as sangkhaya. This recipe was influenced by Portuguese cuisine which was introduced to Thailand since the Ayutthaya era when Thailand began trading with Portugal.
6
In Malaysia and Singapore, the texture of this custard is thicker like coconut jam. Pandan juice (from boiling the leafs) is added and served with toast for breakfast known as kaya.

Tools

 



About

I still remember the day I was craving for this custard cream and asked my mum to make it for me while I was visiting her. I stayed at a university's college. Visiting home occasionally meant I could be whinging how much I missed home-cooked food.

It didn't take her long at all. By the time I walked back to the kitchen after going out to get some bread from a grocery store nearby, she was already in front of the stove. Both hands were working as one, one slowly whisking the egg yolks, coconut cream and sugar and the other holding the saucepan and moving it away from the heat from time to time not to let the cream curdled.

I am proud of the care she always takes over cooking for us. I sometime felt guilty that she was busy cooking to feed the whole family but every time I looked into her eyes while we took the pleasure in eating her food I knew she didn't have to cook. She cooked because she loved to.

This recipe is inspired by this memory of mine and passed on to me by my mother.

Yield:

4.0

Added:

Sunday, March 28, 2010 - 2:32pm

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