Thai Coconut Pudding Custard Recipes

Steps:

• Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
• Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
• Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.

Steps:

• Beat coconut milk, eggs, palm sugar and salt together.
• Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
• Pour into a small casserole dish.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Brown under a broiler.

Steps:

• Preheat oven to 350°.
• Beat the eggs together, 1 at a time.
• Gradually add sugar, milk and salt; beat well.
• In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs.
• Pour mixture in a small casserole dish and bake 1/2 hour.
• When baked, brown custard under broiler.

Steps:

• Grease one baking dish or 3 individual ramekins with butter.
• Preheat oven to 260°C.
• Beat eggs and sugar well till it thickens.
• Add essence and coconut milk.
• Beat again.
• Mix in grated coconut.
• I have to add here that I think you should use only fresh coconut for the best result.
• Mix well.
• Pour into baking dish.
• Place dish in a baking tray filled halfway with hot water.
• Bake for 35 mins or till the top is brown and a tester comes out clean.
• Chill and serve overturned in a plate or in the ramekins.
• Dusted with icing sugar.
• Served with any fruit (mango is wonderful) and garnish with the mint.