Thai Coconut Custard Dessert (Printable)
Silky steamed custard with rich coconut flavor and delicate melt-in-the-mouth 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 (Optional)
06 - 2 tablespoons toasted shredded coconut
07 - Fresh mango or lychee, sliced
# Directions:
01 - Whisk the eggs in a mixing bowl until just combined. Avoid overbeating to prevent air bubbles from forming.
02 - Add coconut milk, palm sugar, salt, and vanilla extract if using. Whisk gently until sugar is completely dissolved and mixture is smooth.
03 - Pour the custard mixture through a fine-mesh sieve into a measuring cup or jug. This step ensures a silky, lump-free texture.
04 - Divide the strained mixture evenly among 4 small heatproof ramekins or custard cups.
05 - Prepare a steamer with gently simmering water. Place ramekins in the steamer, cover, and steam over low heat for 25 to 30 minutes. Custard should be just set with a slight wobble in the center. High heat may cause curdling.
06 - Remove ramekins from steamer and let cool to room temperature. For optimal texture, refrigerate for at least 1 hour before serving.
07 - Top each custard with toasted shredded coconut and/or fresh sliced fruit. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- It takes minutes to prepare but tastes like something from a specialized dessert shop
- The texture is impossibly smooth without any fancy techniques or equipment
02 -
- Overbeating the eggs creates bubbles that make the texture spongy instead of silky
- High heat causes curdling, so gentle steaming is nonnegotiable for that restaurant quality finish
03 -
- Place a kitchen towel under the steamer lid to prevent condensation from dripping onto the custards
- The center should still jiggle slightly when removed as it continues setting while cooling