“The original concept of this dessert came from the Portuguese who were the first Europeans to come to Thailand (Siam),” says Su-Mei Yu. “It is a form of flan. Since the Thais did not have or use ovens for cooking, they adapted the cooking technique by using charcoals to heat up the bottom and top metal box (sort of like an oven). The original recipes use either coconut or mashed cooked taro. I altered it by using carrot because during recent years, carrot has invaded Thai cooking recipes for its color. I did it not only for the color but for its healthful benefits.”*
Ingredients
4 large eggs
2/3 cup palm sugar*
1 cup cooked and pureed carrots
2 cups coconut cream
Whipped cream
Slivers of candied ginger
*Available at Ranch 99 Market
Directions
Preheat the oven at 400° F. Oil an 8-inch ovenproof square pan and set aside.
Use an electric beater to beat the eggs and the palm sugar together. Strain through a fine mesh strainer.
Add the carrot and coconut cream to the mixture. Whisk to combine. (The secret is not to overbeat, but to combine and mix the ingredients together.)
Transfer the mixture into the oiled pan and bake for 45 minutes or until the top turns slightly brown and when pierced with a toothpick, the toothpick comes out clean.
Remove and cool on a wire rack. Slice into individual square pieces and garnish the top with whipped cream and candied ginger.
Note: Su-Mei Yu’s Thai Coconut Custard with Carrot is a dish that will be available at the new monthly Thai Street Food Markets on the Saffron patio. For more information on these events, visit www.saffronsandiego.com.
Thai Coconut Custard with Carrot
