Irresistible Thai Coconut Custard: A Homemade Delight Recipe

Introduction

Discover the creamy delight of Thai Coconut Custard, a rich and fragrant dessert that combines the smoothness of coconut milk with the subtle sweetness of palm sugar. This homemade treat is comforting and perfect for anyone looking to explore authentic Thai flavors in their kitchen.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). If using pandan leaves, place them at the bottom of a baking dish or individual ramekins.
2. Step 2: In a mixing bowl, gently beat the eggs until well combined.
3. Step 3: Add coconut milk, palm sugar, salt, and vanilla extract to the eggs. Mix gently until the sugar dissolves.
4. Step 4: Pour the mixture through a fine sieve into a clean bowl for a smooth texture.
5. Step 5: Spread an even layer of sticky rice at the bottom of your baking dish or ramekins if using.
6. Step 6: Pour the custard mixture over the sticky rice or directly into the baking dish.
7. Step 7: Place the filled dish into a larger baking pan, then fill with hot water until it reaches halfway up the sides.
8. Step 8: Bake for 45 minutes to 1 hour, or until the custard is set and a knife comes out clean.
9. Step 9: Remove from the water bath and let cool to room temperature. Chill if preferred before serving.

Tips & Variations

• For a richer aroma, wrap the pandan leaves into a knot before placing them in the dish.
• You can substitute palm sugar with brown sugar if not available, though the flavor will be slightly different.
• Serve the custard warm or chilled, with or without sticky rice, for a traditional Thai dessert experience.
• Use individual ramekins for easier portion serving and an elegant presentation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm water bath or serve chilled depending on your preference. Avoid microwaving directly to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Thai coconut custard without pandan leaves?

Yes, pandan leaves are optional and mainly add a fragrant aroma. The custard will still be delicious without them.

What can I use if I don’t have palm sugar?

Brown sugar is a good substitute for palm sugar and will provide a similar sweetness, though the flavor will be slightly less caramel-like.

Irresistible Thai Coconut Custard: A Homemade Delight Recipe

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★★★★★

4.5 from 138 reviews

• Author: Mariam
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Irresistible Thai Coconut Custard is a creamy, aromatic dessert made with rich coconut milk, eggs, and palm sugar, gently baked to silky perfection. Often enjoyed with sticky rice, this traditional treat offers a subtle balance of sweetness and coconut flavor enhanced by pandan leaves and vanilla, making it a delightful homemade indulgence.

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Ingredients

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Custard Ingredients

• 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)

Serving

• 1 cup sticky rice (soaked and drained, optional)

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Instructions

1. Preheat Oven: 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. Prepare Egg Mixture: In a mixing bowl, gently beat the 4 large eggs until they are well combined and smooth.
3. Combine Ingredients: 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. Strain Mixture: Pour the custard mixture through a fine sieve into a clean bowl to ensure a smooth, silky texture free from lumps.
5. Prepare Rice Base (Optional): If using sticky rice, spread an even layer at the bottom of your baking dish or ramekins. This creates a delightful base to enjoy with the custard.
6. Assemble Custard: Carefully pour the smooth custard mixture over the sticky rice or directly into the baking dish if not using rice.
7. Create Water Bath: 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, ensuring gentle, even baking.
8. Bake Custard: Bake in the preheated oven for 45 minutes to 1 hour or until the custard is set and a knife inserted comes out clean, signaling perfect doneness.
9. Cool and Serve: Remove the custard dish from the water bath and allow it to cool to room temperature. Chill in the refrigerator if preferred before serving for a refreshing texture.

Notes

• Using pandan leaves is optional but highly recommended for authentic fragrance and flavor.
• You can substitute palm sugar with brown sugar if unavailable.
• The custard can be served warm or chilled according to preference.
• Sticky rice is optional but traditional and adds a lovely texture contrast.
• Ensure the water bath water does not enter the custard dish to prevent wateriness.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: Thai

Keywords: Thai coconut custard, Thai dessert, coconut milk dessert, baked custard, pandan custard, sticky rice dessert