Thai-style Egg Custard Dessert


2 cinnamon sticks
1 teaspoon ground nutmeg
2 teaspoons whole cloves
300 ml cream
1 cup water
1/2 cup palm sugar, chopped
280 g can coconut milk
3 eggs, lightly beaten
2 egg yolks, lightly beaten


  1. Preheat the oven to warm 160°C (315°F).
  2. 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.
  3. Add the sugar and coconut milk to the pan. Return to low heat and stir until the sugar has dissolved.
  4. Whisk the eggs and egg yolks in a medium bowl until combined. Pour the spiced mixture over the eggs and stir to combine. Strain into a jug and discard the whole spices. Pour the custard mixture into eight 1/2-cup ramakin.
  5. Place ramekins in a baking dish.Add hot water to come halfway up the sides. Bake for 40-45 minutes.
  6. nsert 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 with a little whipped cream and toasted coconut shreds.

Makes 8 servings.

Source: Step-by-step Thai Cooking