Cherry & Dennis Helper Habitat

Coconut Egg Custard

椰汁燉蛋

Coconut Egg Custard — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Whole eggs, coconut milk and milk are gently steamed into a smooth coconut custard.

01

Ingredients

Main ingredients

3 pieces eggs
200 ml unsweetened coconut milk
150 ml whole milk

Sweet custard mixture

45 g caster sugar
0.25 tsp vanilla extract

Coconut Egg Custard — ingredients

02

Tools

mixing bowl
hand whisk
measuring jug
measuring spoons
sieve
heatproof plate
steamer
steaming rack
kitchen tongs
lidded pot
food thermometer

Coconut Egg Custard — tools

03

Steps

Coconut Egg Custard — Add enough water to the steamer and preheat over medium heat

Step 1

Add enough water to the steamer and preheat over medium heat

Add enough water to the steamer and preheat over medium heat.

Coconut Egg Custard — Crack eggs into a bowl and whisk gently to loosen

Step 2

Crack eggs into a bowl and whisk gently to loosen

Crack eggs into a bowl and whisk gently to loosen.

Coconut Egg Custard — Warm coconut milk, milk and sugar over low heat until dissolved

Step 3

Warm coconut milk, milk and sugar over low heat until dissolved

Warm coconut milk, milk and sugar over low heat until dissolved.

Coconut Egg Custard — Cool the milk mixture until just warm, not hot

Step 4

Cool the milk mixture until just warm, not hot

Cool the milk mixture until just warm, not hot.

Coconut Egg Custard — Add the milk mixture to eggs in three additions, whisking gently

Step 5

Add the milk mixture to eggs in three additions, whisking gently

Add the milk mixture to eggs in three additions, whisking gently.

Coconut Egg Custard — Stir in the vanilla extract

Step 6

Stir in the vanilla extract

Stir in the vanilla extract.

Coconut Egg Custard — Strain the custard into four heatproof bowls

Step 7

Strain the custard into four heatproof bowls

Strain the custard into four heatproof bowls.

Coconut Egg Custard — Remove surface bubbles and loosely cover each bowl with a heatproof plate

Step 8

Remove surface bubbles and loosely cover each bowl with a heatproof plate

Remove surface bubbles and loosely cover each bowl with a heatproof plate.

Coconut Egg Custard — Once the water boils, add the bowls and steam over low heat for fifteen minutes

Step 9

Once the water boils, add the bowls and steam over low heat for fifteen minutes

Once the water boils, add the bowls and steam over low heat for fifteen minutes.

Coconut Egg Custard — Insert a food thermometer into the centre; continue steaming until it reaches at least 75°C and the custard is fully set

Step 10

Insert a food thermometer into the centre; continue steaming until it reaches at least 75°C and the custard is fully set

Insert a food thermometer into the centre; continue steaming until it reaches at least 75°C and the custard is fully set.

Coconut Egg Custard — After confirming it is fully set, turn off the heat and rest covered for five minutes

Step 11

After confirming it is fully set, turn off the heat and rest covered for five minutes

After confirming it is fully set, turn off the heat and rest covered for five minutes.

Coconut Egg Custard — Remove carefully; serve warm or cool before refrigerating

Step 12

Remove carefully; serve warm or cool before refrigerating

Remove carefully; serve warm or cool before refrigerating.

Common mistakes

Hot milk curdles the egg; cool it until merely warm first.

Tips

Low steam and loose covers reduce bubbles in the custard.