Ingredients for Easy Thai Coconut Custard
- Coconut Milk
- 4 large eggs
- Brown Sugar
- Pinch of salt
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How to Make Easy Thai Coconut Custard
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 4 large eggs one at a time until light and frothy.
- Gradually whisk in 1/2 cup granulated sugar, 1 (13.5 ounce) can full-fat coconut milk, and a pinch of salt until fully combined.
- In a double boiler or a heatproof bowl set over a pan of simmering water, cook the mixture, stirring constantly, until the custard thickens and coats the back of a spoon (about 8-10 minutes). The texture should resemble very softly scrambled eggs. Do not boil.
- Pour the mixture into a small (approximately 1.5-quart) greased oven-safe casserole dish.
- Bake in the preheated oven for 30 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- For a beautiful browned top, broil for 1-2 minutes, watching carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
161g
Fat
91g
Carbs
14g
