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Thai Custard with Mung Beans
Ingredients
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
⅓ 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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