Thai Coconut Custard (Printable Version)

A silky steamed custard with rich coconut flavor and delicate sweetness. Perfect light dessert.

# What You Need:

→ Custard Base

01 - 4 large eggs
02 - 200 ml coconut milk (full fat)
03 - 100 g palm sugar (or light brown sugar)
04 - 1/4 tsp fine sea salt
05 - 1 tsp vanilla extract (optional)

→ Topping (optional)

06 - 2 tbsp toasted shredded coconut
07 - Fresh fruit (e.g., mango or lychee), sliced

# How to Make It:

01 - Whisk the eggs in a mixing bowl until just combined—do not overbeat to avoid bubbles.
02 - Add coconut milk, palm sugar, salt, and vanilla extract (if using). Whisk gently until the sugar is dissolved and the mixture is smooth.
03 - Strain the custard mixture through a fine mesh sieve into a jug to achieve a silky texture.
04 - Pour the mixture evenly into 4 small heatproof ramekins or cups.
05 - Prepare a steamer with gently simmering water. Place ramekins in the steamer, cover, and steam over low heat for 25–30 minutes, or until the custard is just set but still slightly wobbly in the center. Avoid high heat to prevent curdling.
06 - Remove ramekins from the steamer and let cool to room temperature. For best results, chill in the refrigerator for at least 1 hour before serving.
07 - Before serving, top with toasted coconut and/or fresh fruit as desired.

# Expert Advice:

01 -
  • The texture is unlike anything you've ever made, more like silk than pudding and it sets up perfectly every single time
  • One bowl, one whisk, and twenty minutes of mostly hands-off time give you a dessert that tastes like it came from a professional kitchen
02 -
  • Over-beating the eggs creates air bubbles that turn into unpleasant little pockets in the finished custard
  • High heat causes the eggs to scramble before they set, so keep your water at a gentle simmer rather than a rolling boil
03 -
  • Tap each filled ramekin gently on the counter to release any trapped air bubbles before steaming
  • A silicone mat or folded towel in the steamer prevents the ramekins from clinking against each other

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