Cambodian Coconut Custard
Indulge in the silky sweetness of Cambodian Coconut Custard, a traditional Southeast Asian dessert that’s both simple and luxurious. Made with creamy coconut milk, rich palm sugar, and fragrant pandan leaves, this steamed custard offers a luscious blend of tropical flavors and aromas. Its velvety texture, achieved through gentle cooking and precise techniques like straining, ensures a perfectly smooth finish every time. Quick to prepare with just four main ingredients and optional enhancements like vanilla, this dish is a must-try for lovers of exotic desserts. Serve it warm or chilled, perhaps alongside sticky rice or fresh fruit, for a delightful bite of Cambodia’s culinary heritage. Perfect as a light yet flavorful treat, this custard combines ease and elegance in every spoonful.
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Recipe Information
Ingredients
- 4 Large eggs
- 400 ml Coconut milk
- 120 g Palm sugar
- 1 Pinch of salt
- 2 Pandan leaves (optional, for fragrance)
- 0.5 tsp Vanilla extract (optional)
Instructions
1. Preheat a steamer on medium-high heat and prepare a heatproof bowl or ramekins for the custard.
2. In a mixing bowl, gently beat the eggs using a fork or whisk, taking care not to create too many air bubbles. Set aside.
3. If using pandan leaves, tie them into a knot for easy removal later.
4. In a saucepan, combine the coconut milk, palm sugar, salt, and pandan leaves (if using). Heat on low until the sugar is fully dissolved, stirring occasionally. Do not let the mixture boil.
5. Remove the pandan leaves, if used, and let the coconut mixture cool slightly. Once cooled, slowly pour it into the beaten eggs, whisking constantly to combine.
6. Strain the custard mixture through a fine mesh sieve into another bowl to remove any lumps or impurities. Add vanilla extract at this stage, if desired.
7. Pour the custard mixture into the prepared bowl or ramekins. Cover them loosely with aluminum foil to prevent water droplets from the steamer lid from dripping into the custard.
8. Place the custard in the steamer and cook for about 25-30 minutes, or until the custard is set but still slightly wobbly in the center. To check for doneness, insert a toothpick into the custard; if it comes out clean, it’s ready.
9. Remove the custard from the steamer and let it cool to room temperature. It can also be chilled in the refrigerator before serving.
10. Serve the Cambodian Coconut Custard on its own or with a side of sticky rice or fresh tropical fruit for a delightful dessert.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 148.2 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
