Mor Kaeng Khai (Egg Custard)

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Mor Kaeng Khai (Egg Custard)

Khanom Mor Kaeng Khai is the most ancient Thai dessert originated since Si Ayutthaya period. It was first found in the ancient foreign dispatch that Chow Phaya Vichayen's wife taught Thais to make Khanom Mor Kaeng. It was baked in a curry pot (Mor Kaeng) in that time. Later trays are used instead. Khanom Mor Kaeng is a royal dessert.

35 duck eggs
1.3 kg. palm sugar
0.2 kg. sugar
2 kg. grated coconut meat (to make 11 cups coconut milk).

1. Heat the oven.
2. Wash the eggs and let dry.
3. Mix eggs, sugar, and coconut milk together in even quantity. (They can be hand mixed with pandanus leaves, or a blender.)
4. Put the mixture into the tray. Spread some coconut cream to cover the top of the mixture.
5. Bake in a moderately hot oven. When risen, lower the lower heat. Bake for another 30 minutes till the top is golden brown.