Introduction to Thai Custard Recipe
No Thai meal is complete without a perfectly balanced dessert, and our Thai custard recipe is just that. This deliciously creamy Thai custard is made with sweet sticky rice and coconut pumpkin, making it a unique and irresistible blend of flavors. The sweetness of the custard, the creaminess of the coconut milk, and the unique flavor of Thai pumpkin give this dessert a distinct taste that will leave you craving for more.
The Magic of Palm Sugar and Pandan Leaves in Thai Cuisine
The Thai custard comes alive with the use of palm sugar and pandan leaves. Palm sugar, a sweetener made from the sap of various species of palm tree, adds a unique depth of flavor. Pandan leaves, often referred to as the “vanilla of the East,” lend a subtle, aromatic undertone to the custard.
Chicken Eggs or Duck Eggs: The Choice is Yours
While traditionally, duck eggs are used in Thai custard, it can also be made with chicken eggs. The choice between the two depends on your personal preference. Duck eggs provide a richer, creamier texture, while chicken eggs offer a lighter flavor.
The Role of Coconut Cream in Thai Coconut Custard
Coconut cream plays an important role in our Thai custard recipe. It adds a rich, creamy dimension to the custard, enhancing its taste and making it a favorite among Thai desserts. So next time when you’re thinking of a dessert, consider the creamy coconut custard.
Adding a Unique Twist with Kabocha Squash
Kabocha squash, also known as Japanese pumpkin, can add a unique twist to the traditional Thai pumpkin custard. Its dense, sweet flesh contrasts beautifully with the silky texture of the custard, making this Thai custard recipe a real treat for the taste buds.
The Art of Making Thai Custard: Medium Heat and a Food Processor
Making Thai custard involves a delicate process of cooking over medium heat and blending the ingredients in a food processor. The custard mixture must be stirred constantly to avoid curdling, and the food processor helps achieve the smooth, creamy texture characteristic of this Thai dessert.
Serving Thai Custard: From a Traditional Banana Leaf to a Modern Serving Bowl
Traditionally, Thai custard is served in a banana leaf, but you can also serve it in a serving bowl for a more contemporary presentation. Regardless of how it’s served, this Thai dessert is sure to be a hit on special occasions or just as a delicious snack.
Pairing Thai Custard with Tea: Green Tea, Black Tea, or Herbal Teas?
Thai custard pairs beautifully with a variety of teas. The earthy taste of green tea, the robust flavor of black tea, or the soothing taste of herbal teas all complement the sweetness and creaminess of the custard. So next time you make this Thai custard recipe, consider brewing a pot of your favorite tea to go with it.
Thai Custard, A Taste Sensation
Thai custard with sticky rice and coconut pumpkin is a traditional Thai dessert that’s rich, creamy, and full of flavor. Whether it’s the unique flavor of palm sugar, the creamy coconut custard, or the sweet kabocha squash, this Thai custard recipe is a taste sensation that’s sure to wow your guests and satisfy your sweet tooth.
- 8 egg yolks
- 1 cup of coconut milk
- 1 cup of palm sugar
- 1/2 cup of white sugar
- 1 teaspoon of vanilla extract
- A pinch of salt
- 6 pandan leaves
- Preheat your oven to 350°F (180°C). If you're using a steamer, start to heat the water.
- In a medium-sized mixing bowl, beat the egg yolks gently until they are well combined.
- In a saucepan, heat the coconut milk over medium heat. Add the palm sugar and white sugar, stirring until they dissolve completely.
- Gradually pour the warm coconut milk into the beaten egg yolks, stirring continuously. Make sure to add it slowly to avoid cooking the eggs.
- Add the vanilla extract and a pinch of salt to the mixture, stirring well to combine.
- If you're using pandan leaves for additional aroma, tie them into a knot and place them into the mixture.
- Strain the mixture through a sieve to ensure a smooth texture.
- Pour the mixture into individual ramekins or a large heat-resistant dish.
- If you're using an oven, place the ramekins or dish into a larger baking pan filled halfway with water. Bake for about 45 minutes or until the custard is set.
- If you're using a steamer, steam the custard over medium heat for about 30 minutes, or until it's set.
- Check the custard by inserting a clean knife or toothpick into the center. If it comes out clean, it's ready.
- Allow the custard to cool before serving. The Thai custard can be served either warm or chilled.
You can find pandan leaves in most Asian supermarkets. If you can't find them, you can still make this recipe without them—the custard will still be delicious!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 20gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 245mgSodium: 60mgCarbohydrates: 40gNet Carbohydrates: 40gFiber: 0gSugar: 35gSugar Alcohols: 0gProtein: 6g