Judy Bastyra, Becky Johnson

Coconut Custard

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Thai Food and Cooking
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This traditional dessert can be baked or steamed and is often served with sweet sticky rice and a selection of fresh fruit. Mangoes and tamarillos go particularly well with the custard and rice.

Ingredients

  • 4 eggs
  • 75 g/3 oz/6 tbsp

Method

  1. Preheat the oven to 150°C/300°F/Gas 2. Whisk the eggs and sugar in a bowl until smooth. Add the coconut milk and extract and whisk well.