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.
Ingredients
Scale
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)
Instructions
- 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.
- Prepare Egg Mixture: In a mixing bowl, gently beat the 4 large eggs until they are well combined and smooth.
- 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.
- Strain Mixture: Pour the custard mixture through a fine sieve into a clean bowl to ensure a smooth, silky texture free from lumps.
- 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.
- Assemble Custard: Carefully pour the smooth custard mixture over the sticky rice or directly into the baking dish if not using rice.
- 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.
- 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.
- 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
