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

Cook Time: 10

Total Time: 40

Servings: people

Calories: 531kcal

Author: Nazia Cooks

Cost: $10

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Equipment

1 medium bowl

1 fridge

Ingredients

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

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.