Thai Coconut Custard (Printable)
Silky steamed custard with rich coconut flavor and delicate texture
# What You Need:
→ Custard Base
01 - 4 large eggs
02 - 3/4 cup full-fat coconut milk
03 - 1/2 cup palm sugar or light brown sugar, packed
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
# How To Make It:
01 - Whisk eggs in a mixing bowl until just combined—do not overbeat to avoid creating bubbles.
02 - Add coconut milk, palm sugar, salt, and vanilla extract. Whisk gently until sugar dissolves completely and mixture is smooth.
03 - Pour custard through a fine mesh sieve into a measuring cup to remove any lumps and achieve silky texture.
04 - Divide mixture evenly among 4 small heatproof ramekins or cups.
05 - Place ramekins in steamer with gently simmering water. Cover and steam over low heat for 25–30 minutes until just set but still slightly wobbly in center. Avoid high heat to prevent curdling.
06 - Remove ramekins from steamer and let cool to room temperature. Refrigerate for at least 1 hour before serving for best results.
07 - Top with toasted coconut and/or fresh fruit immediately before serving.
# Expert Suggestions:
01 -
- The texture is impossibly smooth, like eating a cloud that knows exactly what it is doing
- It hits that perfect spot between rich and refreshing, never leaving you feeling heavy
- The recipe is forgiving enough for beginners but impressive enough for dinner parties
02 -
- High heat is the enemy here, it will turn your silky custard into a sweet scrambled egg situation
- Straining the mixture is not optional if you want that restaurant smooth texture
- The custard continues cooking slightly after you remove it from the steamer
03 -
- Cover your ramekins with foil before steaming to prevent water condensation from dripping onto the custard surface
- Warm your coconut milk slightly before mixing to help the palm sugar dissolve faster