Thai Coconut Pandan Custard

Name: Thai Coconut Pandan Custard
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1.5 cups full-fat coconut milk; 2 tsp pandan extract (or 2 tbsp pandan paste diluted in water); 4 large eggs; 1/3 cup palm sugar (or light brown sugar), finely chopped; 1/4 tsp fine sea salt; 2 tbsp tapioca starch (or cornstarch)

A luscious, fragrant custard made with rich coconut milk and pandan leaf extract, steamed until it sets into a trembling, vibrantly green dessert. Plan ahead: chill for at least 2 hours before serving.

60 minMediumServes 6230 cal/serving

ThaiDessertStovetopVegetarianDairy-FreeGluten-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1.5 cups full-fat coconut milk
2 tsp pandan extract (or 2 tbsp pandan paste diluted in water)
4 large eggs
1/3 cup palm sugar (or light brown sugar), finely chopped
1/4 tsp fine sea salt
2 tbsp tapioca starch (or cornstarch)

Instructions

1

In a bowl, whisk together 4 large eggs, 1/3 cup finely chopped palm sugar (or light brown sugar), and 1/4 tsp fine sea salt until the sugar dissolves and the mixture is smooth.
2

In a small saucepan over low heat, gently warm 1.5 cups full-fat coconut milk with 2 tsp pandan extract (or 2 tbsp pandan paste diluted in water) until just steaming - do not boil. Remove from heat.
3

Whisk 2 tbsp tapioca starch (or cornstarch) into the warm coconut milk until fully dissolved.
4

Slowly pour the warm coconut milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
5

Strain the custard through a fine-mesh sieve into a pour-able container. Pour into individual ramekins or a shallow heatproof dish.
6

Prepare a steamer: fill a large pot with 2 inches of water and bring to a gentle simmer. Place ramekins on a steamer rack, cover the pot with a lid wrapped in a kitchen towel to catch condensation, and steam over low heat for 20 to 25 minutes until the custard is just set with a slight wobble in the center.
7

Remove from the steamer and let cool to room temperature, then refrigerate for at least 2 hours before serving. Serve chilled.

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Questions

What should Thai Coconut Pandan Custard look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the custard is just set with a slight wobble in the center.

Why does Thai Coconut Pandan Custard have me temper the eggs?

Step 4 reads: "Slowly pour the warm coconut milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling." Eggs scramble if they meet a hot liquid all at once. Step 4 warms them gradually with a little of the hot mixture first, so they thicken the sauce or custard smoothly instead of curdling.

What equipment do I need for Thai Coconut Pandan Custard?

Beyond a knife and a board, the method uses a steamer basket (step 6) and a fine-mesh sieve (step 5). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

What can I use instead of pandan in Thai Coconut Pandan Custard?

The entry for Thai Coconut Pandan Custard calls for 2 tsp pandan extract (or 2 tbsp pandan paste diluted in water). In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

Does Thai Coconut Pandan Custard contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Thai Coconut Pandan Custard?

One serving (the recipe makes 6) is about 230 calories, with 7 g protein, 28 g carbohydrate and 10 g fat, plus 100 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Cha Manao Thai Limeade drink
Pomegranate Blueberry Antioxidant Smoothie drink
Cafe Brulot drink

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