Description
Delicious Thai Coconut Custard, known as Khanom Thuai, is a traditional steamed dessert featuring a silky smooth texture and rich coconut flavor. This recipe uses coconut milk, eggs, and palm sugar to create an authentic, fragrant treat that is perfect served chilled and garnished with toasted coconut flakes or sesame seeds.
Ingredients
Scale
Custard Ingredients
- 4 large eggs
- 1/2 cup palm sugar or light brown sugar
- 1/4 teaspoon salt
- 1 cup full-fat coconut milk
- 1/4 teaspoon pandan extract (optional but traditional)
- 1 teaspoon vanilla extract
Garnish
- Toasted coconut flakes or sesame seeds (optional)
Instructions
- Prepare the eggs and sugar: In a mixing bowl, whisk the eggs until smooth. Add the sugar and salt, then whisk until the sugar is mostly dissolved to ensure a well-mixed custard base.
- Mix in liquids: Slowly whisk in the coconut milk, vanilla extract, and pandan extract if using. Mix until well combined but avoid creating too many bubbles, which can affect texture.
- Strain the mixture: Strain the custard mixture through a fine sieve into a heatproof bowl to ensure a silky, smooth consistency without lumps.
- Fill ramekins: Pour the mixture evenly into small ramekins, ceramic cups, or a single shallow dish suitable for steaming.
- Set up the steamer: Prepare a steamer with water just below the rack level. Bring the water to a boil, then reduce heat to medium-low before placing the ramekins in the steamer.
- Steam the custards: Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation dripping onto the custard. Steam for 25 to 30 minutes, until the custard is just set with a slight jiggle in the center, avoiding overcooking.
- Cool and chill: Remove the custards from heat and allow them to cool slightly. Then chill in the refrigerator for at least 2 hours to set fully and enhance flavors.
- Serve with garnish: Before serving, top the custards with toasted coconut flakes or sesame seeds if desired, adding texture and decorative appeal.
Notes
- Palm sugar provides the most authentic flavor, but light brown sugar can be used as a substitute.
- Pandan extract adds traditional aroma and a subtle green tint, but the custard remains delicious without it.
- This dessert can be served cold or at room temperature depending on preference.
- Use full-fat coconut milk for the creamiest texture and richest taste.
- Do not overcook the custard to maintain its smooth and slightly jiggly texture.
