Last Updated on June 8, 2021 by Chef Mireille
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After taking a month’s hiatus from participating in the Blogging Marathon, I am back in full force, participating for all 4 weeks.
This week’s theme is Creamy Foods. From Mac & Cheese to pudding, creamy foods are perfect comfort foods and this week I will be presenting both sweet and savory globally inspired comforting creamy foods.
Although many Americans don’t like floral flavored foods and often will remark that it tastes like perfume, these flavors are often common in Asian and Middle Eastern countries. Rose and Jasmine are two of the most common floral flavors.
You can usually find these extracts/essences in Asian markets and especially those that carry Southeast Asian products. In NYC, I go to Asia Market Corp. where I can find extracts in just about every flavor from banana and lychee to pandan and jasmine. Jasmine or rose would most often be used in this custard, but if you don’t have access to these flavors, substitute your favorite flavor.
How to make Coconut Custard
- Make custard.
- Place into ramekins.
- Bake in a water bath for 1 1/2 hours.
- Chill and serve.
The Jasmine really elevates the flavor in this simple custard.
Grab a spoon and dig in!
Thai Coconut Custard
Ingredients
- 4 eggs
- 6 tablespoons palm sugar
- 1 cup coconut milk
- 1 teaspoon jasmine extract
Instructions
- Preheat oven to 300 F.
- In a bowl, whisk eggs and sugar until thoroughly combined. Add milk and jasmine extract and whisk well.
- Pour into 4 ramekins.
- Place ramekins into a large baking dish. Fill dish with 3/4 full with boiling water.
- Bake in oven for 90 minutes, until toothpick inserted comes out clean.
- Chill and serve.
Nutrition
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That's one flavoursome custard Mir..and the spoon looks like on magic it stands out..:)
Thanks. That spoon is a new prop I only recently picked up. This was my first time using it in a photo.
Coconut custard looks yummy.
Such a simple creamy custard! Jasmine is an interesting flavor in custard.
If you like rose, I am sure you will like the jasmine just as much.
Love that jasmine flavor in this dessert, delicious custard..
we use jasmine infused water very often in deserts. What they do is they place jasmine buds in water and leave it for a few hours. Then you get jasmine infused water. its usually a combination of coconut milk , pandan leaf cardamon and cinamon along with the jasmine water. Got to try your custard, looks really delicious
That sounds great Nammi. Will have to try your version
oohh..yummy 😉
Even i use a lot of rose flavor though I have never used jasmine. I am sure the custard must have tasted delicious it looks creamy.
Looks yummy
Such a simple dish with just few ingredients. I've never used jasmine extract, but I'm sure that the dish must have been very flavorful .
This is delicious and irresistible.
Simple and yummy. Jasmine extract sounds very exotic
Love your simple dishes and this jasmine flavored custard would have tasted so different. We missed you last month 🙂
Wow Mir this is yum I love the flavours here. Never tried jasmine though
I like it. What about the bottom of the ramekins? Flan has a caramel sauce on the bottom. Could that be used here?
You absolutely can and turn it into flan. This recipe was just to demonstrate the traditional Thai version – but I love flan just as much and it will be so delicious!