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Thai Coconut Custard

Decadent Thai Coconut Custard: A Beginner's Delight

This Thai Coconut Custard is a simple dessert that transports you to exotic shores with its creamy texture and sweet flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Thai
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 3 large Eggs at room temperature
  • 2 cups Coconut Milk full-fat
  • 1 cup Palm Sugar can substitute with brown sugar
  • 1 teaspoon Salt to enhance flavor
  • 1 teaspoon Vanilla Extract use pure for best results
For Optional Flavors
  • 2 leaves Pandan Leaves optional
  • 1 cup Sticky Rice soaked beforehand

Equipment

  • Baking dish
  • Mixing bowl
  • Fine sieve
  • water bath pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line the baking dish with pandan leaves if using.
  2. In a mixing bowl, whisk together the eggs until smooth.
  3. Combine the coconut milk, palm sugar, salt, and vanilla with the eggs and stir until the sugar is dissolved.
  4. Strain the mixture through a fine sieve into another bowl.
  5. If using sticky rice, layer it at the bottom of the baking dish now.
  6. Pour the custard mixture over the sticky rice or directly into the dish.
  7. Place the baking dish in a larger pan filled with hot water.
  8. Bake for 45 minutes to 1 hour until edges are set and center is slightly jiggly.
  9. Allow to cool at room temperature, then chill in the refrigerator for at least 1 hour.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 8gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 40mgIron: 0.5mg

Notes

Whisk carefully to avoid air bubbles and ensure a silky texture. Store leftovers in an airtight container for up to 3 days.

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