Best 2 Cambodian Pineapple Custard Num Crème Ma Nor Recipes
If you are looking for a unique and delectable treat, Cambodian Pineapple Custard Num Crème Ma Nor is the perfect choice. This dessert is a harmonious blend of flavors and textures, featuring a creamy custard base, sweet pineapple, and a crunchy caramelized top. It is a popular dish in Cambodia and is often served at special occasions. With its delightful combination of flavors and easy preparation, Cambodian Pineapple Custard Num Crème Ma Nor is a sure-fire hit that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
NATILLA DE PINA (PINEAPPLE CUSTARD)
This custard is eaten all over Latin America, but particularly in Cuba and Colombia. Orange juice can be substituted for the pineapple and, either way, it is terrific paired with Recipe #170551 posted separately.
Provided by Chef Kate
Categories Dessert
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
- Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
- Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
- Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
- Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
- Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
- Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
- Dust with nutmeg before serving.
CAMBODIAN PINEAPPLE CUSTARD (NUM CRèME MA-NOR)
A simple, refreshing dessert from Cambodia. The author notes that many people do not have an oven, and cook the custard in a steamer until it sets. From khmerkromrecipes.com
Provided by Random Rachel
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Tips:
- For the perfect custard texture, use a combination of egg yolks and whole eggs. The yolks provide richness and body, while the whole eggs add structure and stability.
- Make sure to use fresh pineapple. Fresh pineapple has a brighter flavor and more vibrant color than canned pineapple.
- If you don't have coconut milk, you can use a mixture of milk and cream. However, coconut milk will give the custard a richer, more authentic flavor.
- Be careful not to overcook the custard. Overcooked custard will be grainy and rubbery. To test if the custard is done, insert a toothpick into the center. If it comes out clean, the custard is done.
- Serve the custard immediately or chill it for later. Chilled custard is a delicious dessert or snack.
Conclusion:
Cambodian pineapple custard, also known as num krem ma nor, is a sweet and creamy dessert that is popular in Cambodia. It is made with fresh pineapple, coconut milk, sugar, eggs, and vanilla extract. The custard is smooth and flavorful, with a perfect balance of sweetness and tartness. Num krem ma nor can be served immediately or chilled for later. It is a delicious and refreshing dessert that is perfect for any occasion.
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