THAI COCONUT MILK CUSTARD

      Title: THAI COCONUT MILK CUSTARD
  Categories: Puddings, Thai
       Yield: 4 Servings
  
       5 lg Eggs
     1/2 c  Sugar, brown
       1 c  Coconut milk
  
   Preheat oven to 325 degrees. Place rack in center of oven. Beat eggs,
   sugar, and coconut milk until frothy. Pour mixture into 8" by 8"
   baking dish or individual c. Place in larger pan filled with hot
   water. Water should be halfway up the sides of baking dish. Bake
   30-45 minutes or until knife inserted in center comes out clean. Be
   careful not to overbake. If serving hot, spoon into dishes; if
   serving cold, allow mixture to cool before cutting into squares.
   VARIATION Add 1/2 c cooked rice to make rice pudding ~--

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