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home > recipes > dessert > thai coconut-egg custard
serves 6 - 8 1 cup thick coconut cream 1 cup palm sugar or coconut sugar 5 eggs 1/4 teaspoon bai dteuy (pandanus leaf essence), optional In a medium saucepan, heat the coconut cream and sugar over medium heat just long enough to dissolve the sugar and blend with the cream, stirring frequently. Remove from heat and pour the mixture into a medium bowl to cool to room temperature. In a large bowl, whisk the eggs until blended. Whisk in the essence if using, then whisk in the cooled coconut cream mixture until thoroughly incorporated. Strain the mixture through a dampened muslin cloth or fine wire mesh strainer into an oiled 8-inch square baking dish. Place the dish in an Asian steamer set over simmering water and cover. Alternatively, place the custard on a rack set over simmering water in a large roasting pan and cover. Steam over medium-high heat until the custard is set (a knife inserted near the center should come out clean), about 20 minutes. Remove from heat. Serve custard in serving bowls or cut into slices, 3 inches by about one-half inch thick, on top of sticky rice with coconut milk (see accompanying recipe). Nutritional analysis per serving (assuming 8 portions per recipe): 272 calories; 4 grams protein; 44 grams carbohydrates; 0 fiber; 9 grams fat; 7 grams saturated fat; 132 mg. cholesterol; 67 mg. sodium.

Thai Coconut-egg Custard


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list all recipes for DESSERT (517)
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list all recipes by AMANDA (175)


   

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keyword: coconut
keyword: custard
ethnicity: thai
recipes for dessert
recipes by amanda
Email Address:
(posted July 3, 2009)

serves 6 - 8

1 cup
thick coconut cream
1 cup
palm
sugar or coconut sugar
5
eggs
1/4 teaspoon bai dteuy (pandanus leaf essence), optional

In a medium
saucepan, heat the
coconut cream and sugar over medium heat just long enough to dissolve the sugar and blend with the cream, stirring frequently. Remove from heat and pour the mixture into a medium bowl to cool to room temperature.

In a large bowl,
whisk the
eggs until blended. Whisk in the essence if using, then whisk in the cooled coconut cream mixture until thoroughly incorporated.

Strain the mixture through a dampened muslin cloth or fine wire mesh strainer into an oiled 8-inch square baking dish.

Place the dish in an Asian steamer set over simmering water and cover. Alternatively, place the
custard on a rack set over simmering water in a large roasting pan and cover. Steam over medium-high heat until the custard is set (a knife inserted near the center should come out clean), about 20 minutes. Remove from heat.

Serve
custard in serving bowls or cut into slices, 3 inches by about one-half inch thick, on top of sticky rice with
coconut milk (see accompanying recipe).

Nutritional analysis per serving (assuming 8 portions per recipe): 272 calories; 4 grams protein; 44 grams carbohydrates; 0 fiber; 9 grams
fat; 7 grams saturated
fat; 132 mg. cholesterol; 67 mg. sodium.


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