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
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
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.
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.
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
OLD-FASHIONED COCONUT CUSTARD
This recipe came from a friend who worked for a period at a well known regional restaurant in Qld known as Weis'. This makes one of the smoothest, creamiest baked custards that I've ever had the privilege of tasting. All those eggs can make it a bit 'eggy' you may be able to eliminate this with the addition of a little cream cheese as used in some flans. Otherwise, modify the recipe maybe use one less egg or use 4 whole eggs 1 yolk etc. I still love this custard...don't let that put you off trying it...plz. Cooking time is a suggestion only.
Provided by mb.read
Categories Dessert
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk and sugar in pan, stir over heat until sugar is dissolved.
- Place egg and cream in a bowl, beat, add condensed milk and warm milk mixture.
- Pour into greased ovenproof dish (8 cup)and sprinkle with coconut.
- Place baking dish with enough hot water to come half-way up the sides of the dish.
- Bake in a moderate oven/180°C until set.
Nutrition Facts : Calories 792.4, Fat 47.2, SaturatedFat 30.8, Cholesterol 327.1, Sodium 270.4, Carbohydrate 76.5, Fiber 2.8, Sugar 65.2, Protein 19.9
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