I wanted a Thai dessert yesterday so I made coconut custard according to the recipe below:
- 4 whole eggs
- 1 cup coconut cream
- 75 g brown sugar
mixed together, baked in a bain marie for 55mn at 300F.
As I filled the ramekins I tasted the raw custard and it tasted absolutely delicious to me: I love the taste of sweet coconut milk. I was really looking forward to the finished dessert - unfortunately by the time they were cooked I found the custards rather bland. Didn't really like the flan-like texture (did I overcook them?) and that beautiful taste from the raw custard was completely gone.
How can I make better coconut custards? I'm wondering if maybe I would be more successful with only the yolks, no egg whites? Maybe the result would be closer to some sort of coconut-creme-brulee.