Coconut Custard with Fried Shallots

This is a really simple and delicious dessert.  The fried shallots offer an interesting contrast, though I could do without them.

Ingredients:

• 3 Duck Eggs (or 6 chicken eggs)
• 1/4 Cup Rice Flour
• 1 1/2 Cups Palm or Brown Sugar
• 1 L Coconut Milk

• 1/8 Cup Fried Shallots (see below)

Directions:

Preheat oven to 350F with convection

1. Beat the eggs in a large bowl.  
2. Whisk in the rice flour and sugar, 1/3 at a time.
3. Whisk the coconut milk 1/3 at a time.  Combine well.
4. Strain the batter through a mesh strainer.
5. Pour mixture into a baking pan or ramekins, 2/3 full.
6. Bake until dark golden brown, about 10 minutes for ramekins or 15 minutes for baking pan.
7. Sprinkle fried shallots on top.  Serve warm or chilled.

Deep Fried Shallots:

1. Julienne 1 large shallot
2. Heat vegetable oil on medium, to 325F, and salt the oil.
3. Fry the shallots, stirring constantly and watching carefully.  When golden, remove immediately with a slotted spoon and spread onto paper towel.