Thai Coconut Custard (Printable Version)
Silky steamed custard with rich coconut flavor and delicate texture.
# Ingredient List:
→ Custard Base
01 - 4 large eggs
02 - 3/4 cup full-fat coconut milk (200 ml)
03 - 1/2 cup palm sugar, packed (100 g), 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 fruit (mango or lychee), sliced
# Step-by-Step Instructions:
01 - Whisk the eggs in a mixing bowl until just combined—do not overbeat to avoid bubbles.
02 - Add coconut milk, palm sugar, salt, and vanilla extract (if using). Whisk gently until the sugar is dissolved and the mixture is smooth.
03 - Strain the custard mixture through a fine mesh sieve into a jug to achieve a silky texture.
04 - Pour the mixture evenly into 4 small heatproof ramekins or cups.
05 - Prepare a steamer with gently simmering water. Place ramekins in the steamer, cover, and steam over low heat for 25–30 minutes, or until the custard is just set but still slightly wobbly in the center. Avoid high heat to prevent curdling.
06 - Remove ramekins from the steamer and let cool to room temperature. For best results, chill in the refrigerator for at least 1 hour before serving.
07 - Before serving, top with toasted coconut and/or fresh fruit as desired.
# Tips from hearthlykitchen:
01 -
- The texture is impossibly smooth, like velvet on your spoon
- It comes together with just five minutes of active work
- Perfect for dinner parties since you can make it ahead
02 -
- High heat will cause the eggs to scramble inside the custard, so keep your steamer at a gentle simmer
- The custard continues cooking slightly after you remove it from the heat, so take it out while the center still wobbles
03 -
- Palm sugar can be hard and lumpy, so grate it before measuring or microwave briefly to soften
- Run a thin knife around the edge of the ramekin if you plan to unmold the custard onto a plate