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Coconut milk custard with fried shallots

Thailand

Coconut Milk Custard with Fried Shallots

Coconut Milk Custard with Fried Shallots

Coconut Milk Custard with Fried Shallots

A Thai coconut-milk custard with rice flour and palm sugar, baked until golden and topped with fried shallots.

A Thai coconut-milk custard with rice flour and palm sugar, baked until golden and topped with fried shallots.

A Thai coconut-milk custard with rice flour and palm sugar, baked until golden and topped with fried shallots.

Préparation
15 minutes
Cuisson
25 minutes
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

15 convives
  • Selon goûtvegetable oil for greasing the pan
  • 2 lcoconut milk
  • 150 grice flour
  • 1,5 kgpalm sugar or brown sugar
  • 13 or 15duck eggs or beaten chicken eggs
  • 10 tbspFried shallots (see page 64)

Préparation

  1. Preheat the oven to 180°C (350°F/Gas 4). Brush a 30 cm square cake pan with oil.
  2. In a bowl, mix the coconut milk, rice flour, sugar and eggs until smooth. Transfer to a saucepan and cook over medium heat for 7 minutes, stirring frequently. Pour into the greased pan and bake for about 15–20 minutes, until golden. Sprinkle with the fried shallots. Cut into cubes and serve.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.