coconut pot de creme...

Today is Thai New Year, also known as "Songkran", is celebrated as a national holiday from April 13-15. In Thailand, Songkran marks the end of the dry season--as April is the hottest month there. Many Thais visit temple to pray and give food to monks in the morning and celebrating after that. The celebration is fun and crazy there. The entire country turns into a war zone as people are throwing water at each other. 

I'm going to celebrate Thai New Year and have lunch at a Thai temple in San Bruno today. I was thinking to go to the one in Berkeley, but it seems crowded every time I go there. So San Bruno will be easier to find a parking. 

Since it's Thai New Year, I just wanna make something using Thai ingredient. Here's a pot de creme, made from coconut milk instead of heavy cream.

servers 4

- 2 cup coconut milk, unsweetened
- 1/2 vanilla bean, split and scraped
- 6 yolks
- 1 egg
- 1/2 cup sugar


1. Preheat oven to 300 degrees.
2. Bring coconut milk and vanilla bean to a boil. Turn off the heat, cover and steep for 10 minutes.
3. Whisk yolks, egg and sugar together until light. Temper yolk mixture with warm coconut milk. Remove vanilla bean pod. Pour mixture into 4-6 ounce ramekins or baking cups. Cover each one with foil.
4. Place ramekins in a baking tray, fill tray with water halfway up the side of ramekins.
5. Bake for 35-45 minutes, or until centers are just set. Remove from the oven, let them cool before cover and refrigerate at least 3 hrs or up.

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