THAI CUSTARD - AUTHENTIC SANGKAYA RECIPE
Delicious sweet Thai custard that has a few simple ingredients with sweet and savory flavors.
Provided by Lane
Categories Dessert
Time 55m
Number Of Ingredients 4
Steps:
- Whisk the eggs (you can also choose to use a blender).
- Add the coconut cream and the palm sugar.
- Add in the vanilla extract.
- Put the custard in steam safe bowls. Add the bowls into layered steamer.
- Steam for 50 minutes or until the custard reaches 170ºF (75ºC).
- As the custard becomes firm, it will expand. You can check to see if the custard is done by poking a toothpick into the custard. If it comes out cleanly, the custard is done.
- Allow to cool to room temperature.
- Serve with coconut sticky rice!
Nutrition Facts : Calories 220 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 49 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASY THAI BANANA COCONUT CUSTARD
This easy banana coconut custard dessert recipe is normally steamed in Thailand, but baking it in the oven is just as good and less messy.
Provided by Darlene Schmidt
Categories Dessert
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 F.
- Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
- Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.
- Pour the mixture into the ramekins, filling each one 3/4 full.
- Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water-up to 1/2 the height of the ramekins-and carefully place the dish in the oven.
- Bake for 45 minutes to 1 hour, or until the custard has set and is firm.
- Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Coconut milk is used in many Thai desserts as well as savory dishes. For those who want creaminess but are eating dairy-free, it is a useful ingredient. You may also want to make a Mango Custard and enjoy another tropical fruit flavor.
Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 43 mg, Sugar 20 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
THAI COCONUT PUDDING/ CUSTARD
Make and share this Thai Coconut Pudding/ Custard recipe from Food.com.
Provided by Girl from India
Categories Dessert
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Grease one baking dish or 3 individual ramekins with butter.
- Preheat oven to 260°C.
- Beat eggs and sugar well till it thickens.
- Add essence and coconut milk.
- Beat again.
- Mix in grated coconut.
- I have to add here that I think you should use only fresh coconut for the best result.
- Mix well.
- Pour into baking dish.
- Place dish in a baking tray filled halfway with hot water.
- Bake for 35 mins or till the top is brown and a tester comes out clean.
- Chill and serve overturned in a plate or in the ramekins.
- Dusted with icing sugar.
- Served with any fruit (mango is wonderful) and garnish with the mint.
Nutrition Facts : Calories 215.8, Fat 11.2, SaturatedFat 8.2, Cholesterol 124, Sodium 58.8, Carbohydrate 24.9, Sugar 22.5, Protein 5.1
EASY THAI COCONUT CUSTARD
Make and share this Easy Thai Coconut Custard recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Beat the eggs together, 1 at a time.
- Gradually add sugar, milk and salt; beat well.
- In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs.
- Pour mixture in a small casserole dish and bake 1/2 hour.
- When baked, brown custard under broiler.
VEGAN COCONUT CUSTARD
A mellow, creamy vegan custard that is sure to please. Having recently made the transition to vegan, I found myself craving a nice creamy custard. This recipe is the result. You can substitute and non-dairy milk for the almond milk and arrowroot powder for the cornstarch.
Provided by cloroxxy
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.
Nutrition Facts : Calories 324.4, Fat 21, SaturatedFat 18.6, Sodium 60, Carbohydrate 33.9, Fiber 2.7, Sugar 24, Protein 3.2
VEGAN CUSTARD
Make our vegan coconut custard to pour over your favourite desserts. Made with coconut milk, it pairs beautifully with our carrot, coconut & date pudding
Provided by Good Food team
Time 15m
Number Of Ingredients 4
Steps:
- Combine the custard powder with the sugar. Add 2-4 tbsp coconut milk from a 400ml can and mix to a smooth paste. Heat the rest of the coconut milk from the can in a pan with another 400ml can coconut milk and the water until almost boiling. Whisk some of the coconut milk mixture into the custard powder mixture until it looks like a smooth custard sauce, then tip this into the pan with the rest of the hot coconut milk. Return to the boil over a low heat, stirring continuously, until you have a thick, smooth custard.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
THAI PANDAN CUSTARD
This is a delicious custard flavoured with coconut & Pandan. Pandan is also known as Screwpine or Pandanus. This custard is very simple to make & is delicious - eat on its own or as a dip for waffles etc....yum! The recipe is from 'Recipes from our Thai kitchen'.
Provided by Um Safia
Categories Dessert
Time 25m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl beat the two eggs.
- To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
- Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
- Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!
Nutrition Facts : Calories 731.6, Fat 37.8, SaturatedFat 30.7, Cholesterol 212.1, Sodium 180.6, Carbohydrate 92.5, Fiber 4.1, Sugar 86.7, Protein 12.5
THAI COCONUT CUSTARD
Make and share this Thai Coconut Custard recipe from Food.com.
Provided by Gilcat2
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Beat coconut milk, eggs, palm sugar and salt together.
- Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
- Pour into a small casserole dish.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Brown under a broiler.
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
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