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Main Ingredients | Coconut milk, Palm sugar |
Cuisine | Thai |
Course | Desserts |
Prep Time | 51-60 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Thai Coconut Caramel Custard
- 2 cups Coconut milk
- 2 cups Palm sugar
- 4 Eggs
Method
- Preheat oven to 180° C.
- Heat coconut milk in a deep non-stick pan on low heat. Take it off the heat.
- Heat 1 cup palm sugar in a shallow non-stick pan, add ½ cup water and cook till the sugar dissolves and caramelizes.
- Pour the caramel into each ramekin mould and set aside to cool slightly.
- Break the eggs into a mixing bowl and beat well. Add warm coconut milk, remaining palm sugar and mix well. Strain the mixture into another bowl. Fill the ramekins upto ¾ with the custard mixture.
- Cover each ramekin mould with an aluminium foil and keep them in a baking tray. Pour water into the baking tray, keep the tray in the preheated oven and bake for 30-35 minutes.
- Take them out of the oven and allow to cool completely. Demould and serve.
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