Khanom Mo Keang (Thai Custard)

Ingredients

• 1 large shallot, peeled and thinly sliced
• ⅓ cup vegetable oil
• 1 cup (236 g) coconut or palm sugar
• 1½ cups (300 g) cooked and hulled mung beans
• 4 large whole chicken eggs plus 3 yolks (or 5 duck eggs)
• ⅔ cup (144 g) granulated sugar
• 1 cup coconut cream
• ½ tsp salt

Method

1. Put the shallot slices and oil into a small frying pan over medium-low heat. Stir the shallot slices, until they are golden brown and crispy.
2. Grease the bottom and sides of a 9×13-inch baking pan. Preheat the oven to 180°C.
3. Soften the palm or coconut sugar in a pan over medium heat.
4. Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth.
5. Let the custard mixture sit for 5 minutes until it becomes less frothy.
6. Pour the custard mixture into the pan. Place the pan on a rack positioned in the upper third of the oven. Bake at 180°C for 35–45 minutes or until the center is slightly firm and the top is golden brown.
7. Put some of the fried shallots over the top of the custard.