Best 3 Cambodian Pineapple Custard Num CrÃme Ma Nor Recipes
In the heart of Cambodian cuisine lies a dessert that harmoniously blends the tropical allure of pineapple with the comforting richness of custard: Num Creme Ma Nor. This delectable treat, also known as Cambodian Pineapple Custard, is a symphony of textures and flavors, showcasing the vibrant culture and culinary artistry of Cambodia. Our journey through this delectable dessert begins with the classic Num Creme Ma Nor, a symphony of silky custard, sweet pineapple, and a hint of coconut milk, all encased in a delicate pastry shell. For those seeking a vegan alternative, we present a delightful Vegan Num Creme Ma Nor, where plant-based ingredients come together to create a luscious custard that rivals its traditional counterpart.
Those with a penchant for gluten-free indulgences will find solace in our Gluten-Free Num Creme Ma Nor, a testament to the versatility of this Cambodian gem. And for those who relish the simplicity of a no-bake dessert, our No-Bake Num Creme Ma Nor offers a delightful shortcut to this culinary treasure. Embark on this culinary adventure and discover the multifaceted charm of Num Creme Ma Nor, a dessert that embodies the essence of Cambodian culinary heritage.
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.
CUSTARD CAKE WITH CARAMELIZED PINEAPPLE
Provided by Food Network
Categories dessert
Time 1h
Yield 1 (9 by 13-inch) pan
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple.
- In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.
Tips:
- Use ripe pineapples: The riper the pineapples, the sweeter and more flavorful the custard will be.
- Don't overcook the custard: The custard should be cooked until it is just set, but not overcooked. Otherwise, it will become tough and rubbery.
- Let the custard cool completely before refrigerating: This will help to prevent the custard from curdling.
- Serve the custard chilled: The custard is best served chilled, as this will help to enhance the flavors.
- Garnish with fresh pineapple or whipped cream: This will add a touch of elegance and make the custard even more delicious.
Conclusion:
Cambodian Pineapple Custard (Num Cream Ma Nor) is a delicious and refreshing dessert that is perfect for any occasion. It is also relatively easy to make, making it a great option for busy weeknights. With its sweet and tangy flavor, this custard is sure to be a hit with everyone who tries it.
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