Thai Coconut Custard

Thai Coconut Custard Recipe - Vegan & Vegetarian

Region / culture: Southeast Asia, Thailand | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegan diet

Introduction

Thai Coconut Custard, also known as Khanom Thuai, is a traditional Thai dessert that is creamy, sweet, and full of coconut flavor. This custard is a popular treat in Thailand and is often served at special occasions and celebrations.

History

The recipe for Thai Coconut Custard has been passed down through generations in Thailand. It is believed to have originated in the central region of Thailand and has since become a beloved dessert throughout the country. The combination of coconut milk, eggs, and palm sugar creates a rich and decadent custard that is enjoyed by many.

Ingredients

1.5 cups of coconut milk
6 eggs
0.75 cups of palm sugar
0.5 tsp of salt

How to prepare

Beat all the ingredients together.
Cook the mixture in a double boiler while stirring until it has a soft scrambled eggs consistency.
Transfer the mixture into a small casserole dish.
Bake at 350° F for 30 minutes, then broil until browned.

Variations

Add pandan leaves or pandan extract for a fragrant twist on the traditional recipe.
Substitute the palm sugar with brown sugar or honey for a different flavor profile.

Cooking Tips & Tricks

Be sure to beat the ingredients together thoroughly to ensure a smooth and creamy custard.

- Cooking the custard in a double boiler helps to prevent it from curdling and ensures a silky texture.

- Keep an eye on the custard while baking to prevent it from burning. Broil only for a few minutes to achieve a golden brown color.

Serving Suggestions

Thai Coconut Custard can be served warm or chilled, topped with fresh fruit or a sprinkle of toasted coconut flakes.

Cooking Techniques

The key to making a smooth and creamy Thai Coconut Custard is to beat the ingredients together thoroughly and cook the custard gently in a double boiler.

Ingredient Substitutions

If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.

Make Ahead Tips

Thai Coconut Custard can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Thai Coconut Custard in individual ramekins or small bowls for an elegant presentation. Garnish with a sprig of mint or a dusting of powdered sugar.

Pairing Recommendations

Thai Coconut Custard pairs well with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store leftover Thai Coconut Custard in an airtight container in the refrigerator. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Thai Coconut Custard contains approximately 250 calories.

Carbohydrates

Each serving of Thai Coconut Custard contains approximately 20 grams of carbohydrates.

Fats

Each serving of Thai Coconut Custard contains approximately 15 grams of fats.

Proteins

Each serving of Thai Coconut Custard contains approximately 8 grams of proteins.

Vitamins and minerals

Thai Coconut Custard is a good source of vitamin A and calcium.

Alergens

Thai Coconut Custard contains eggs and coconut milk, which may be allergens for some individuals.

Summary

Thai Coconut Custard is a rich and creamy dessert that is high in fats and proteins. It is a delicious treat that can be enjoyed in moderation as part of a balanced diet.

Summary

Thai Coconut Custard is a delicious and indulgent dessert that is easy to make at home. With its rich coconut flavor and creamy texture, this custard is sure to be a hit with family and friends. Enjoy this traditional Thai treat as a sweet ending to any meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I was visiting my friend Lila who had just returned from a trip to Thailand. She had brought back all sorts of exotic spices and ingredients, and she insisted on making me a traditional Thai dessert.

As she began to prepare the dish, I watched in awe as she carefully measured out the ingredients and mixed them together in a large bowl. The aroma of coconut milk and palm sugar filled the air, and I couldn't wait to taste the final product.

After the custard had finished baking in the oven, Lila presented me with a small dish of the creamy, golden dessert. I took a bite and was immediately transported to another world. The flavors of coconut, pandan leaves, and eggs blended together perfectly, creating a sweet and savory treat unlike anything I had ever tasted before.

I begged Lila to share the recipe with me, and she happily obliged. She explained that the key to making a perfect Thai Coconut Custard was to use fresh ingredients and to be patient with the cooking process. She also told me that each family in Thailand had their own unique twist on the recipe, passed down through generations.

From that day on, I was determined to master the art of making Thai Coconut Custard. I spent hours in the kitchen, experimenting with different ratios of coconut milk, eggs, and sugar until I found the perfect balance of flavors. I even traveled back to Thailand to learn from local chefs and home cooks, picking up new tips and techniques along the way.

One of the most valuable lessons I learned was the importance of using fresh ingredients. In Thailand, it is common to find coconut trees growing in people's backyards, providing a constant supply of fresh coconut milk. I started sourcing my own coconuts and extracting the milk myself, which made a world of difference in the final product.

Another key element of the recipe is the use of pandan leaves, a fragrant herb commonly used in Thai cooking. The leaves add a subtle floral note to the custard, balancing out the richness of the coconut milk and eggs. I learned to harvest pandan leaves from my own garden, ensuring that I always had a fresh supply on hand.

Over the years, I have shared my recipe for Thai Coconut Custard with friends and family, each time adding my own personal touch to make it truly my own. Some people prefer a sweeter custard, while others enjoy a more savory version with a hint of salt. I have even experimented with adding different fruits and nuts to the custard, creating unique flavor combinations that never fail to impress.

As I sit here, surrounded by my collection of recipes and memories from around the world, I am grateful for the journey that led me to discover the magic of Thai Coconut Custard. It is a dish that represents the beauty of cultural exchange and the joy of sharing food with loved ones. And as long as there are coconuts to be cracked and pandan leaves to be harvested, I will continue to perfect my recipe, passing it down to future generations so that they too can experience the wonder of this delicious dessert.