Thai Coconut Custard: Irresistibly Creamy & Easy to Make Recipe
This Thai Coconut Custard is a delectably creamy and easy-to-make dessert featuring a smooth coconut milk base sweetened with palm sugar and infused with the aromatic essence of pandan leaves. Perfectly baked in a water bath, it offers a delicate texture that melts in your mouth. Optional layers of sticky rice add heartiness and texture, making it a unique traditional treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
For the Custard
- 4 large Eggs – Vital for providing structure, ensuring your custard sets perfectly.
- 1 can Coconut Milk – The star ingredient that brings rich, tropical creaminess to every bite.
- 1/2 cup Palm Sugar – Natural sweetener with a caramel-like flavor; can substitute brown sugar.
- 1/4 teaspoon Salt – Enhances overall sweetness and balances flavors.
- 1 teaspoon Vanilla Extract – Adds warmth; don’t skip for that comforting aroma!
Optional Add-Ins
- 2 leaves Pandan Leaves – Infuse your custard with a captivating herbal fragrance.
- 1 cup Sticky Rice – Layering in adds delightful texture and heartiness.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). If using pandan leaves, place them at the bottom of your baking dish to infuse their fragrant herbal aroma into the custard as it bakes.
- Beat the Eggs: In a mixing bowl, gently beat the eggs until smooth, being careful not to incorporate too much air which can affect the texture of the custard.
- Combine Ingredients: Add the coconut milk, palm sugar, salt, and vanilla extract into the bowl with the beaten eggs. Mix thoroughly until the palm sugar is completely dissolved and the mixture is uniform.
- Strain the Mixture: Pour the custard mixture through a fine sieve into a separate bowl to remove any lumps or clumps for a silky smooth texture.
- Prepare Sticky Rice Layer (Optional): If desired, layer soaked sticky rice at the bottom of the baking dish over the pandan leaves, adding texture and substance to the custard.
- Create a Water Bath: Place your baking dish into a larger pan filled with hot water. This water bath will gently cook the custard evenly and prevent cracking.
- Bake the Custard: Bake in the preheated oven for 45 minutes to 1 hour, checking periodically for doneness. The custard should be just set but still slightly jiggly in the center.
- Cool and Chill: Remove the custard from the water bath and allow it to cool to room temperature. Then, chill it in the refrigerator until fully set and cold before serving.
Notes
- Optional: Serve with fresh fruit like mango or a sprinkle of toasted coconut flakes for extra flavor and texture.
- You can substitute palm sugar with light brown sugar if unavailable.
- Ensure the water bath has enough water throughout baking to avoid uneven cooking or burning.
- Be gentle when beating eggs to keep the custard smooth and avoid a spongy texture.
Keywords: Thai coconut custard, coconut milk dessert, pandan custard, sticky rice dessert, easy Thai dessert, baked custard, palm sugar custard
