Ingredients for Cambodian Coconut Custard
- 1 can (13.5 oz) full-fat coconut milk
- Rose Water
- Sugar
- Salt
- Eggs
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
429g
Fat
68g
Carbs
36g
