Coconut-jasmine and coconut-pandan custards


Many desserts from Thailand's Central Plain are characterized by the use of eggs. We recommend to use duck eggs when it comes to pastries.

This recipe will serve 4 persons but don't hesitate to prepare much more, the coconut custards are highly addictive !

250 ml coconut milk

125 g coconut sugar or brown sugar

4 eggs

¼ teaspoon salt

1 handful jasmine flowers for coconut-jasmine custards or 2 pandan leaves for coconut-pandan custards

  1. To prepare coconut-jasmine custards, bring carefully the coconut milk to the boil, remove from heat and infuse the jasmine flowers into the hot coconut milk for 20 minutes. To prepare coconut-pandan custards, bring coconut milk to the boil and infuse the pandan leaves into the coconut milk, on very low heat, for 20 minutes.

  2. Blend infused coconut milk, eggs, salt and sugar together until sugar dissolves and mixture is smooth.

  3. Place into individual serving bowls inside a steamer. Steam until firm.

  4. Garnish with jasmine flowers, small pieces of banana leaves or coconut

De nombreux desserts de la plaine centrale de Thaïlande se caractérisent par l'utilisation d'œufs. Nous recommandons d'utiliser des œufs de cane quand il s'agit de pâtisseries.

Cette recette va servir 4 personnes mais n'hésitez pas à préparer beaucoup plus, les crèmes de noix de coco sont très addictives!