Decadent Thai Egg and Coconut Custard: A Taste of Heaven

Welcome to a world where tradition meets innovation, and flavors dance in harmony to create culinary magic. Thai Egg and Coconut Custard is a symphony of creaminess and sweetness that captures the heart of Thai cuisine. With years of culinary experience, I’m thrilled to guide you through the creation of this enchanting dessert – a dish that carries the legacy of a culture.

Thai Egg and Coconut Custard Recipe

Thai Egg and Coconut Custard Recipe

Thai Egg and Coconut Custard is a dessert that evokes nostalgia and indulgence. Join me in crafting this velvety masterpiece, and don't forget to share the recipe with fellow food enthusiasts and subscribe for more culinary inspiration.

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Course: Desserts

Cuisine: Thailand

Keyword: Thai cuisine

CookingStyle: Baking

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 531kcal

Author: Nazia Cooks

Cost: $10

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Equipment

1 medium bowl

1 fridge

Ingredients

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• 2 Eggs
• 2 Coconut
• Chinese sweet spices, to taste
• 1/2 cup Coconut milk
• 1/2 cup White sugar
• 1 teaspoon Salt
• 1 teaspoon Lemon extract
• 1 teaspoon Almond extract
• 2 cups All-purpose flour
• 1 cup Butter

Instructions

• Take a medium bowl and add the eggs and the tapioca flour in it.
• Add one cup of coconut milk and mix well.
• Then refrigerate it.
• Take a large bowl and add the spices into it.
• Add the sugar, the salt and the beaten eggs.
• Mix them well.
• Mix the warm milk mixture with the flour and coconut.
• Add the eggs, lemon extract and almond extract together.
• Add the baking soda in the mixture.
• Simmer it for few minutes.
• Check the thickness of the custard.
• Your dish is ready to be served.

Video

Notes

Choosing Coconut Cream: Opt for high-quality coconut cream for an authentic and rich flavor. Look for a thick consistency and shake the can before using.

Steam with Care: Steam the custard gently over low to medium heat to ensure a smooth texture. Avoid high heat to prevent curdling.

Testing for Doneness: To test if the custard is done, insert a toothpick or skewer into the center. If it comes out clean, the custard is ready.

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Nutrition

Calories: 531kcal | Carbohydrates: 80g | Protein: 12g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 685mg | Potassium: 323mg | Fiber: 4g | Sugar: 30g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 5mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Cooking Tips

• Whisking Technique: Whisk the eggs and sugar gently to avoid incorporating too much air, which can result in a puffy custard top.
• Consistent Steam: Maintain a steady and gentle steam throughout the cooking process to achieve a smooth and even texture.
• Straining the Mixture: Strain the custard mixture before pouring it into the molds to remove any curdled bits or bubbles.
• Lid Placement: Cover the custard molds with lids or aluminum foil to prevent water droplets from forming on the surface.
• Test for Doneness: Insert a toothpick or skewer into the center of the custard. If it comes out clean, the custard is perfectly cooked.

Share insights on common mistakes to avoid:

• Overcooking: Overcooking can result in a rubbery texture and curdling. Watch the custard closely and remove it from the heat when it’s just set.
• High Heat: Cooking the custard at high heat can lead to uneven cooking and curdling. Opt for gentle and consistent steam.
• Skipping Straining: Skipping the straining step can result in uneven texture and small curdled bits in the custard.
• Not Greasing Molds: Failing to grease the molds can cause the custard to stick, making it difficult to unmold neatly.
• Adding Too Much Sugar: Adding excessive sugar can make the custard overly sweet and affect the texture.

Serving Suggestions

• When to Serve: Thai Egg and Coconut Custard is a versatile dessert suitable for both casual and special occasions.
• Audience: This dessert appeals to those who enjoy the delicate fusion of egg and coconut flavors. It’s perfect for anyone seeking a dessert that’s both indulgent and comforting.
• Complements: Serve the custard in individual ramekins for an elegant touch. Garnish with a sprinkle of toasted coconut flakes for added texture and visual appeal.
• Beverage Pairing: Pair the custard with a cup of aromatic Thai tea or a refreshing lemongrass-infused drink to balance the richness of the dessert.
• Different Presentations: Elevate your presentation by serving the custard with a drizzle of coconut caramel sauce or a dollop of whipped cream. You can also serve it with a side of fresh berries for a burst of freshness.

FAQs of Thai Egg and Coconut Custard

• Can I use canned coconut milk instead of coconut cream? While canned coconut milk can be used, coconut cream provides a richer and creamier texture, which is crucial for the custard’s authenticity.
• What if my custard has a curdled texture? Curdled custard usually results from overheating or overcooking. Strain the mixture before pouring it into the molds to remove any curdled bits.
• Can I add other flavors to the custard? Absolutely! You can infuse the custard with flavors like pandan, vanilla, or even a hint of cardamom for a unique twist.
• How do I prevent water droplets on the custard’s surface? Cover the custard molds with lids or aluminum foil during steaming to prevent water droplets from forming on the surface.
• How should I store any leftover custard? Store leftover custard in an airtight container in the refrigerator for up to two days. Gently reheat in a steamer before serving to restore its silky texture.

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Nazia Cooks

Pastry chef at Food And Meal Restaurant

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.