Coconut milk custard
Except for my past few chocolate posts, which are arguably not desserts, I haven’t had a craving for a dessert in a long time. However, I have been wanting to bake something sweet for a while, especially with my ramekins sitting rather neglected in the pantry.
One of my favorite desserts is custard. When I was a kid, it was egg tarts at dim sum restaurants. When I was a teen, it was the delicious custard pie at Lee’s Bakery in Chinatown in Hawaii. And after making this dessert, I see that custards will continue to be my favorite dessert. Well, except for anything including dense, chocolate flavor.
This recipe is really flexible, basically creating a base of custard with coconut milk and egg yolks, and allowing for any other flavors to be blended in. I used vanilla extract to be blended in, and chose to dust the top with cinnamon and nutmeg.
1 14 oz can coconut milk
4 egg yolks
3 Tbsp honey
1 tsp vanilla/almond/orange/peppermint/etc. extract
dashes of cinnamon/nutmeg/cloves/mint/cocoa/lemon peel/etc.
1. Preheat the oven to 350 degrees.
2. Heat the coconut milk on low on the stovetop. Increase to enough heat for an almost-simmering liquid.
3. Whisk egg yolks, honey, and vanilla in a bowl.
4. When the coconut milk is finished heating, slowly add to the egg yolk mixture, whisking continuously until all the liquid is added.
5. Add 4 6-oz ramekins to a baking dish. Add the coconut milk mixture into the ramekins. Dust with flavor of choice.
6. Surround the ramekins with hot tap water, up to the level of where the coconut milk is in the ramekins.
7. Stick the baking dish into the oven and bake for 1 hour, until the top layer is light brown from being caramelized.
8. Take out of the oven to cool for another hour. Alternatively, put in refrigerator and serve when ready.