Description
A silky, coconut-forward custard with warm notes of palm sugar and a hint of vanilla. Enjoy it straight from the oven or chilled — either way it’s creamy comfort with a tropical twist.
Ingredients
Scale
- 4 large eggs
- 1 cup full-fat coconut milk
- 3/4 cup palm sugar (brown sugar works as an alternative)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 pandan leaves (optional — for fragrance)
- 1 cup sticky (glutinous) rice, soaked and drained (optional — for a chewy base)
Instructions
- Heat the oven to 350°F (175°C). If you’re using pandan, lay the leaves in the bottom of a baking dish or into individual ramekins.
- In a bowl, whisk the eggs gently until smooth and uniform. Avoid whipping in air.
- Stir in the coconut milk, palm sugar, salt, and vanilla. Mix until the sugar disappears and the mixture looks even.
- Pass the custard mixture through a fine mesh strainer to catch any stray bits or strings of egg — this step gives a silky finish.
- If you want the sticky rice layer, spread the drained rice evenly across the base of your dish or ramekins now.
- Carefully pour the strained custard over the rice or directly into the dish, filling each container evenly.
- Set the filled dishes inside a larger baking pan. Pour hot water into the outer pan until it reaches roughly halfway up the sides of the custard containers to form a gentle water bath.
- Bake for about 45 minutes up to 1 hour, until the edges are set and a thin knife inserted near the center comes out clean. A slight, gentle wobble in the middle is fine — it will firm as it cools.
- Remove from the water bath and let the custard cool to room temperature. Chill in the fridge if you prefer a firmer texture before serving.
Notes
- Pandan is optional but highly recommended if you want that subtle, grassy perfume.
- Try sprinkling cooked mung beans or small taro pieces over the sticky rice before pouring the custard for added texture.
- Palm sugar lends a mild caramel depth that’s very characteristic of Thai sweets; brown sugar is a decent substitute but the flavor will shift slightly.
- For a lighter version, use reduced-fat coconut milk or a sugar substitute — the texture and sweetness will change, so adjust to taste.
- Store leftovers refrigerated in an airtight container for up to 3 days. If you used sticky rice, keep the custard and rice together to preserve moisture.