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Coconut custard => from "meh" to "WOW"?

post #1 of 3
Thread Starter 

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. frown.gif 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. 

post #2 of 3

Take the Asian route and make coconut jelly. Dead simple to do. http://www.taste.com.au/recipes/253/coconut+jelly

 

It's usually served sliced in dim sum parlors. I prefer the plain instead of the coconut jelly with red beans.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 3
Not sure if you're looking to specifically make "Thai" coconut custard, but there's another version of coconut custard (although eggless) that is delicious and originates from Puerto Rico called Tembleque, and it's very delicious.

https://www.google.com/webhp?hl=en#hl=en&sugexp=les%3B&gs_rn=3&gs_ri=psy-ab&tok=LafOdRAQjYtY2bw07RxVgg&cp=6&gs_id=7x&xhr=t&q=tembleque&es_nrs=true&pf=p&tbo=d&output=search&sclient=psy-ab&oq=Temble&gs_l=&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&bvm=bv.42553238,d.dmg&fp=5aad920d6efc462e&biw=1366&bih=596
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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