Spicy Coconut Custard
Indulge in the exotic harmony of flavors with this Spicy Coconut Custard, a creamy and luscious dessert with a bold twist. Made with velvety coconut milk, rich heavy cream, and a hint of aromatic vanilla, this custard takes an adventurous turn with the warming spice of ground cinnamon and the gentle heat of cayenne pepper. The silky texture is achieved with tempered egg yolks and a touch of cornstarch, ensuring a perfectly thickened custard that melts in your mouth. For an elegant finish, a slice of fresh red chili adds a pop of color and an optional kick, elevating this dessert to sophisticated new heights. This decadent treat is easy to prepare in just 35 minutes and is served chilled, making it the perfect make-ahead dessert for any occasion.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 200 ml Heavy cream
- 100 grams Granulated sugar
- 5 pieces Egg yolks
- 10 grams Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Cayenne pepper
- 1 pinch Salt
- 1 piece Fresh red chili (optional, for garnish)
Instructions
In a medium saucepan, combine the coconut milk, heavy cream, and granulated sugar. Whisk gently and heat over medium heat until the sugar dissolves, but do not let the mixture boil. Remove from heat.
In a separate mixing bowl, whisk together the egg yolks, cornstarch, vanilla extract, ground cinnamon, cayenne pepper, and a pinch of salt until smooth and creamy.
Slowly pour a ladleful of the hot coconut milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and avoid curdling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture, whisking continuously.
Place the saucepan back on medium-low heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens to a custard-like consistency. This should take about 5–7 minutes. Do not allow it to boil, as it may curdle.
Once thickened, remove the custard from the heat and strain it through a fine mesh sieve into a clean bowl to remove any lumps.
Allow the custard to cool slightly, then pour it into serving dishes (ramekins or small bowls). Cover with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming.
Refrigerate for at least 2 hours to fully set and chill.
For an optional garnish, slice the fresh red chili thinly and use it to add a decorative and spicy touch to the custard before serving.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 129.9 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 159 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 566 mg | 12% | |
*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.
