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Thai Custard with Mung Beans

Thai Custard and mung beans recipe

Thai Custard with Mung Beans


1½cups hulled Mung beans, cooked and cooled

1 cup palm sugar, grated

4 large eggs plus 3 egg yolks

⅔ cup castor sugar

½ teaspoon salt

1 large shallot, peeled and thinly sliced

 cup vegetable oil

Fry shallots in a medium heated frying pan until they're golden brown and crispy. (Do not crank up the heat in an attempt to speed up the process; you don't want to burn the shallot pieces before they become crispy.)

Transfer them to a paper towel-lined plate; set aside. Reserve the remaining oil.

Use some of the oil to grease the bottom and sides of a loaf tin. If there's still any oil left, reserve it. Preheat the over ton 170°C. In a blender or food processor, blend together the cooked mug beans, eggs, sugar, salt and any 

leftover shallot oil, until smooth. Let the custard mixture rest for 5 minutes until it becomes less frothy.

Pour the custard mixture into the prepared pan; place the loaf tin in the middle position of the oven in a large pan filled with water creating a bain-marie. 

Bake for 45-55 minutes or until the centre is slightly firm and the top is golden brown. 

Sprinkle the fried shallots over the top of the custard.

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