Cambodian Coconut Custard Receita

Indulge in the creamy, dreamy delight of Cambodian Coconut Custard! This fragrant dessert features the rich, luscious flavors of coconut milk, infused with aromatic spices for a taste of authentic Cambodian cuisine. Perfect for a light and refreshing treat, or an elegant addition to your next dinner party. Easily customized to your liking – try adding pandan leaves for an extra layer of tropical aroma.

Preparo 15 min

Cozimento 33 min

Calorias 611.3 kcal

Proteína 14g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Cambodian Coconut Custard

1 can (13.5 oz) full-fat coconut milk
Rose Water
Sugar
Salt
Eggs

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Como fazer Cambodian Coconut Custard

In a medium bowl, whisk together the coconut milk, sugar, salt, and cornstarch until the cornstarch is completely dissolved.
Add the eggs and vanilla extract; whisk until well combined.
Pour the mixture into individual ramekins or a large baking dish.
Fill a large pot with about 2 inches of water and bring to a simmer.
Carefully place the ramekins or baking dish in the pot, ensuring the water level doesn't exceed halfway up the sides.
Cover the pot with a lid and steam for 25-30 minutes, or until the custard is set and no longer jiggles when gently shaken.
Carefully remove the ramekins from the steamer and let them cool completely on a wire rack.
Refrigerate for at least 2 hours, or preferably overnight, to allow the custard to fully chill and set.
Garnish with toasted coconut flakes or a sprinkle of cinnamon before serving chilled.