Thai Coconut Custard

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Last Updated on June 8, 2021 by Chef Mireille

Thai Coconut Custard, Jasmine Coconut Custard

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!

Jasmine Coconut Custard, Coconut Custard, #custard, #pudding
Thai Coconut Custard in ramekins
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Thai Coconut Custard

Prep Time10 mins
Cook Time1 hr 30 mins
Course: Dessert
Cuisine: Thai
Servings: 4 people
Calories: 235kcal

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

Calories: 235kcal | Carbohydrates: 18g | Protein: 7g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 107mg | Potassium: 185mg | Sugar: 12g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
See also  Sutlu Irmik Tatlisi - Turkish Semolina Pudding

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Nammi

    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

  2. Pavani N

    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 .

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