Thai Coconut Custard
A silky, fragrant Thai-style custard made with coconut milk and palm sugar, finished with a caramelized top.
Contains common allergens
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Instructions
- 1
In a bowl, beat together the coconut milk, eggs, palm sugar, and salt until the sugar begins to dissolve and the mixture is smooth.
- 2
Pour the mixture into the top of a double boiler and cook over simmering water, stirring constantly, until it thickens and resembles soft scrambled eggs.
- 3
Pour the custard into a small casserole dish and bake at 350°F (175°C) for about 30 minutes, until set.
- 4
Place the dish under a broiler for a minute or two until the top is lightly browned and caramelized, then cool before serving.
Plan it in Listahan
Add Thai Coconut Custard to your week, check it against your household's allergens, and build the shopping list automatically.