Cambodian Pineapple Custard (Num Crème Ma-Nor) - cooking recipe

Ingredients

4 eggs
1 cup coconut milk
1/2 cup sugar
1/2 cup palm sugar or 1/2 cup light brown sugar
1 teaspoon pure vanilla extract
8 ounces crushed pineapple

Preparation

Pre heat oven to 350* F.
Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
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.
Bake for an hour or until a knife comes out clean.
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.