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Coconut Milk Custard

Course Dessert
Cuisine Thai
Keyword coconut, custard
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 424 kcal

Ingredients

COCONUT MILK CUSTARD

  • 4 eggs
  • 1 egg yolk
  • 1/3 cup palm sugar
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 3 cups coconut milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons whipped cream optional garnish

PALM SUGAR SYRUP

  • 3/4 cup palm sugar
  • 1/4 cup water

Instructions

  1. To prepare the custard, preheat the oven to 325 degrees. Mix together the ingredients until completely smooth and well-blended. Pour into several small ramekins (about 3-4 inch in diameter) and place them on a lipped baking sheet. Pour water into the baking sheet around the ramekins so that the ramekins are resting in about 1 inch of water. Place the pan in the oven and bake for 1 hour or until just set. Remove from oven and allow to cool while you prepare the palm sugar syrup.
  2. To prepare the syrup, bring the ingredients to a boil and simmer for 20 minutes. Remove from heat and allow to cool completely before chilling in the refrigerator for 1 hour. Drizzle the coconut custards with the syrup, top with a dollop of whipped cream, and serve immediately.