Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Khanom Sang Kaya (Thai Coconut Custard) ขนมสังขยา

Recipe from: simply-thai.com

2 cinnamon sticks
1 teaspoon ground nutmeg
2 teaspoons whole cloves
2 cups coconut cream
1 cup water
½ cup palm sugar chopped
1 cup coconut milk
3 eggs, lightly beaten
2 egg yolks, lightly beaten

Preheat the oven to 315°F.

Place spices, cream and water in a medium pan. Bring to simmering point; reduce the heat to very low and leave for 5 minutes to allow the spices to flavour the liquid. Add the sugar and coconut milk to the pan. Return to low heat and stir until the sugar has dissolved. Whisk the eggs and egg yolks in a medium bowl until combined Pour the spiced mixture over the eggs. Stir to combine. Strain into a jug, discard the whole spices.

Pour the custard mixture into eight l/2 cup dishes. Place in a baking dish; pour in hot water to come halfway up the sides. Bake for 40-45 minutes.

To Serve:

• Insert a knife in the centre of one of the custards to check if they are set; the mixture should be only slightly wobbly
• Carefully remove the custards from the baking dish
• Serve hot or chilled

Serve with toasted coconut shreds for a special occasion.

Storage time: The custards will keep, covered and refrigerated, for up to three days.