Best Easy Thai Coconut Custard Recipes

THAI CUSTARD - AUTHENTIC SANGKAYA RECIPE

Steps:

• Whisk the eggs (you can also choose to use a blender).
• Add the coconut cream and the palm sugar.
• Add in the vanilla extract.
• Put the custard in steam safe bowls. Add the bowls into layered steamer.
• Steam for 50 minutes or until the custard reaches 170ºF (75ºC).
• As the custard becomes firm, it will expand. You can check to see if the custard is done by poking a toothpick into the custard. If it comes out cleanly, the custard is done.
• Allow to cool to room temperature.
• Serve with coconut sticky rice!

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

THAI COCONUT CUSTARD

Steps:

• Beat coconut milk, eggs, palm sugar and salt together.
• Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
• Pour into a small casserole dish.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Brown under a broiler.

EASY THAI COCONUT CUSTARD

Steps:

• Preheat oven to 350°.
• Beat the eggs together, 1 at a time.
• Gradually add sugar, milk and salt; beat well.
• In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs.
• Pour mixture in a small casserole dish and bake 1/2 hour.
• When baked, brown custard under broiler.

THAI COCONUT PUDDING/ CUSTARD

Steps:

• Grease one baking dish or 3 individual ramekins with butter.
• Preheat oven to 260°C.
• Beat eggs and sugar well till it thickens.
• Add essence and coconut milk.
• Beat again.
• Mix in grated coconut.
• I have to add here that I think you should use only fresh coconut for the best result.
• Mix well.
• Pour into baking dish.
• Place dish in a baking tray filled halfway with hot water.
• Bake for 35 mins or till the top is brown and a tester comes out clean.
• Chill and serve overturned in a plate or in the ramekins.
• Dusted with icing sugar.
• Served with any fruit (mango is wonderful) and garnish with the mint.