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
- 4 eggs
- 6 tablespoons palm sugar
- 1 cup coconut milk
- 1 teaspoon jasmine extract
- 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.
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