Thai Coconut Custard (Printable version)
Silky steamed custard with rich coconut flavor and delicate texture
# What you'll need:
→ Custard Base
01 - 4 large eggs
02 - 3/4 cup full-fat coconut milk
03 - 1/2 cup palm sugar, packed (or light brown sugar)
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon vanilla extract (optional)
→ Topping
06 - 2 tablespoons toasted shredded coconut
07 - Fresh mango or lychee, sliced
# Directions:
01 - Whisk the eggs in a mixing bowl until just combined—do not overbeat to avoid bubbles.
02 - Add coconut milk, palm sugar, salt, and vanilla extract. Whisk gently until the sugar dissolves and the mixture is smooth.
03 - Pour the custard mixture through a fine mesh sieve into a pitcher to achieve a silky texture.
04 - Distribute the mixture evenly among 4 small heatproof ramekins or cups.
05 - Set up a steamer with gently simmering water. Place ramekins in the steamer, cover, and steam over low heat for 25–30 minutes until just set but slightly wobbly in the center. Avoid high heat to prevent curdling.
06 - Remove ramekins from the steamer and let cool to room temperature. Refrigerate for at least 1 hour before serving.
07 - Top with toasted coconut and fresh fruit as desired before serving.
# Expert Tips:
01 -
- The texture is somewhere between pudding and cloud, exactly what you want after a spicy meal
- It requires only five minutes of active work but tastes like something you slaved over
02 -
- Low and slow steaming is non negotiable. High heat causes curdling and a weird separated texture.
- The custard continues cooking slightly after you remove it from the steamer, so pull it when it still looks underdone.
03 -
- Cover your steamer lid with a kitchen towel to prevent condensation from dripping onto the custard surface
- These keep beautifully in the fridge for 3 days, though they rarely last that long