My youngest daughter has to do a project on a foreign country. She chose East Timor because she knew someone who had a thousand photos of East Timor on their computer, along with a couple of books and some scarf/tais.
Part of the presentation involves preparing food from the country in question. A quick computer search offered us Pudim De Coco. A preliminary effort ended in disaster, but another search offered us a more reliable recipe.
The recipe turns up in Brazilian and Portuguese cooking sites as well. This is not a suprise, since East Timor was a Portuguese colony. As the ingredients show it is a combination of cultural ingredients.
Basically, it’s a coconut based baked custard.
After our disaster effort, the other recipes we found all seemed to have the basic ingredients in common.
Here’s a recipe I found on Recipezaar:
You’ll need a bain marie (large tray with water in it that you can sit your baking dish in it) in an oven preheated to 180 degrees. Since we’re sharing this at school we chose a rectangular corningware baking dish about 20cms by 12cms and 5cms deep. Think creme caramel. You could make this in individual ramakins or a souffle dish.
2 tablespoons of water
1 cup of sugar
Place in saucepan without stirring, bring to boil and simmer until the sugar changes colour to golden brown. This takes some time, and the mixture will look pretty ghastly for a while. Don’t weaken. Don’t stir, just wait.
Pour this into the bottom of your baking dish. We prewarmed our baking dish in the oven. Make sure the mixture covers the whole bottom of the dish. It’s good for the mix to cool while you make the custard mix.
Custard. (This is so easy)
1 can low fat condensed milk
1 can coconut cream (maybe you could use low fat as well, but what’s the point?)
Break eggs into mixing bowl, whisk to make sure egg is completely broken up.
Add condensed milk and coconut cream, mix thoroughly.
Pour into the baking dish.
Cover with foil.
Place the dish in the bain marie and cook for an hour or so, until you can slide a knife or skewer in and have it come out clean. I like a firm texture anyway.
Allow to cool and spend the night in the fridge.
Slide a knife around the edge, carefully turn out on a serving platter (you may need to let the dish sit in some warm water beforehand to loosen the caramel) and enjoy.
Cream and/or icecream are good.
Some time in the future I’m going to try the custard mix in small custard tarts.
Maybe we’ll add a photo tomorrow.