MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Coconut Custard
  Categories: Thai, Desserts, Ceideburg 2
       Yield: 1 servings
  
       5    Eggs
       1 c  Coconut cream
       1 c  Sugar
  
   I thought I detested coconut until I discovered coconut milk and
   cream and all the goodies made with it.  I still think the texture of
   the dried stuff we get in stores is pretty abominable but here’s a
   couple of recipes that use coconut in it’s liquid form.  You should
   be able to find canned coconut milk in a store near you.  If not, I
   wouldn't bother with these recipes. I do have instructions for making
   coconut milk and cream from both fresh nuts and the dried shreds, but
   it tends to be a bit of a hassle.
   
   Beat the eggs with the coconut cream and sugar until the mixture is
   frothy. [Coconut cream is the thick stuff off the top of a can of
   coconut milk++not the stuff used to make Pina Coladas.  It’s thick
   and rich but not sweet. Don't shake the can before you open it.  Open
   it carefully and then spoon the thick cream off the top of the
   coconut milk. S.C.]
   
   Pour the liquid into small molds.  Place in a steamer over boiling
   water, cover and cook for about 20 minutes or until the mixture has
   set.
   
   Posted by Stephen Ceideberg; March 16 1992.
  
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