EASY THAI BANANA COCONUT CUSTARD
This easy banana coconut custard dessert recipe is normally steamed in Thailand, but baking it in the oven is just as good and less messy.
Provided by Darlene Schmidt
Categories Dessert
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 F.
- Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
- Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.
- Pour the mixture into the ramekins, filling each one 3/4 full.
- Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water-up to 1/2 the height of the ramekins-and carefully place the dish in the oven.
- Bake for 45 minutes to 1 hour, or until the custard has set and is firm.
- Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Coconut milk is used in many Thai desserts as well as savory dishes. For those who want creaminess but are eating dairy-free, it is a useful ingredient. You may also want to make a Mango Custard and enjoy another tropical fruit flavor.
Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 43 mg, Sugar 20 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
EASY THAI COCONUT CUSTARD
Make and share this Easy Thai Coconut Custard recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 4
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.
THAI COCONUT PUDDING/ CUSTARD
Make and share this Thai Coconut Pudding/ Custard recipe from Food.com.
Provided by Girl from India
Categories Dessert
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 215.8, Fat 11.2, SaturatedFat 8.2, Cholesterol 124, Sodium 58.8, Carbohydrate 24.9, Sugar 22.5, Protein 5.1
THAI COCONUT CUSTARD
Make and share this Thai Coconut Custard recipe from Food.com.
Provided by Gilcat2
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
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.
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- Blend pandan leaves with coconut milk in a blender until fine. Set a sieve over a heavy bottomed pot and line the sieve with a muslin or a few layers of cheesecloth. Stir the liquid and let the coconut milk run through. Once it starts to slow down, gather the corners of the fabric, hold it up and squeeze the coconut milk out as much as you can. Discard the fibers. Stir in condensed milk then heat the pot over medium heat just until the coconut milk is steaming (no need to let it boil, we're just warming up the coconut milk so you don't have to cook the custard as long. Keep an eye on it cuz it can boil over!)
- While the coconut milk is heating, whisk together granulated sugar, cornstarch and salt in a mixing bowl. Add egg yolks and whisk to combine.
- Once the coconut milk is hot, pour just a splash into the egg mixture while whisking (put the bowl on some tea towel to prevent it from moving around while you stir). Add more coconut milk while whisking, a little at a time, and once the mixture becomes runny, you can pour faster.
- Pour everything back into the pot and cook over low heat, stirring constantly and quickly with a rubber spatula until the custard is thickened. Keeping the heat low and constantly stirring will help prevent lumps, but if your custard isn't thickening after several minutes, your heat is probably too low, so bump it up a bit. If you get a few lumps in the beginning, it's okay, I find that they tend to go away as the whole custard thickens. The custard will continue to get thicker and thicker, and once it no longer gets any thicker, it is done. Remove from heat and stir in evaporated milk. Note: if you want to make it into a thick "spread", as opposed to a dip, you may only add a little bit or no evaporated milk at all.
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