Caramel custard

Caramel custard

By
From
New Thai Food
Serves
6
Photographer
Jeremy Simons

Palm sugar caramel is used to make the custard, and more caramel is splashed over the top. The caramel uses two types of palm sugar, and the addition of fresh turmeric gives it a golden colour, while pandanus leaf gives a fresh, grassy taste.

Ingredients

Quantity Ingredient
3 tablespoons Palm sugar caramel, to serve

Custard

Quantity Ingredient
6 duck eggs
500ml coconut cream
1 teaspoon sea salt
375ml Palm sugar caramel

Method

  1. Preheat the oven to 150°C. Place 6 × 180 ml ramekins in an ovenproof dish.
  2. To make the custard, combine all the custard ingredients together in a mixing bowl. Mix well, then strain through a fine-mesh sieve into a jug with a pouring lip. Pour the custard into the ramekins. To ensure a smooth top on the finished custard, skim off any bubbles with a spoon.
  3. Add enough hot water to the ovenproof dish to come halfway up the sides of the ramekins. Cover the dish with a layer of baking paper and aluminium foil to prevent steam or water getting into the custard.
  4. Bake for 35–40 minutes. Check after 35 minutes – the custards are ready when they have a firm jelly-like wobble and the tops are set. Set aside to cool.
  5. To serve, place a ramekin of custard on each of six serving plates. Drizzle each with ½ tablespoon palm sugar caramel.

Note

  • You could serve each custard with a grilled sugar banana and a little coconut cream. Gently squeeze 6 ripe sugar bananas, still in their skins, to soften. Cook the unpeeled bananas on a hotplate or chargrill pan on medium–high until the skin blackens, about 3 minutes on each side. Peel when cool enough to handle, place alongside each custard and add a splash of coconut cream.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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