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Irresistible Thai Coconut Custard: 5 Simple Steps

Irresistible Thai Coconut Custard
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This Irresistible Thai Coconut Custard is a creamy, aromatic dessert made with rich coconut milk, eggs, and palm sugar, gently baked to silky perfection.

Ingredients

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  • 4 large eggs
  • 1 cup coconut milk
  • 3/4 cup palm sugar (or brown sugar as a substitute)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 leaves pandan (optional)
  • 1 cup sticky rice (soaked and drained, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). If using pandan leaves, place them at the bottom of your baking dish or individual ramekins to infuse aroma during baking.
  2. In a mixing bowl, gently beat the 4 large eggs until they are well combined and smooth.
  3. Add 1 cup coconut milk, 3/4 cup palm sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract to the eggs. Stir gently until the palm sugar dissolves completely, forming a uniform mixture.
  4. Pour the custard mixture through a fine sieve into a clean bowl to ensure a smooth, silky texture free from lumps.
  5. If using sticky rice, spread an even layer at the bottom of your baking dish or ramekins.
  6. Carefully pour the smooth custard mixture over the sticky rice or directly into the baking dish if not using rice.
  7. Place the filled dish into a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the custard dish.
  8. Bake in the preheated oven for 45 minutes to 1 hour or until the custard is set and a knife inserted comes out clean.
  9. Remove the custard dish from the water bath and allow it to cool to room temperature. Chill in the refrigerator if preferred before serving.

Notes

  • Serve with or without sticky rice for a delightful treat.
  • Chilling the custard enhances the texture and flavor.

Nutrition

Find it online: https://keepityummy.com/irresistible-thai-coconut-custard/

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