Description
A delicious and silky Thai Coconut Custard that is perfect for dessert lovers.
Ingredients
- 4 large eggs
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 cup palm sugar, packed
- 1/4 teaspoon salt
- 1 teaspoon pandan extract or vanilla extract
- 2 pandan leaves, knotted, optional
Instructions
- Preheat the oven to 325°F and lightly grease an 8-inch round baking dish.
- In a mixing bowl, whisk the eggs gently until combined.
- Stir in the granulated sugar, palm sugar, and salt until the sugars begin to dissolve.
- Slowly whisk in the coconut milk and pandan or vanilla extract until smooth.
- If using pandan leaves, steep them in the coconut milk over low heat for 3–5 minutes, then remove and cool the milk before adding it to the eggs.
- Pour the custard through a fine-mesh sieve to remove lumps.
- Pour the custard into the greased baking dish and place it inside a larger roasting pan. Add hot water to reach halfway up the sides of the custard dish.
- Bake for 35–45 minutes, or until the edges are set and the center has a slight jiggle.
- Carefully remove the dish from the water bath and let it cool at room temperature for about 30 minutes.
- Refrigerate for at least 2 hours before serving, or serve slightly warm.
Notes
- Use full-fat coconut milk for a richer custard.
- Avoid overwhisking to prevent bubbles.
- Strain the mixture before baking for a smooth finish.
- Bake in a water bath to prevent curdling.
- Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg