| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 15g | 30g |
| sugars | fibre | protein | salt |
| 20g | 0g | 5g | 0.2g |
As I sit down to write about Thai Coconut Milk Custard with Kaffir Lime Leaves, it’s tough for me to pen down the whys and wherefores of my love for this exotic recipe. Integrated into this dish are complex flavors – an invigorating blend of creamy coconut milk and vibrant kaffir lime leaves, tempered with the sweetness of palm sugar. Beyond its taste, this recipe carries a sense of shared culture, of convivial gatherings, of memories forged around the dinner table, and that is what I truly treasure the most.
A Family Tradition
Look, I know what you’re thinking, Thai custard is a far cry from the oceanside seafood or hearty Irish fare that fills my family table back in Boston. But the real magic in food is its ability to transcend borders and bring us together. Cuisine is shared culture after all. My fiancée, Laura, and I love introducing new dishes to our little boy, eager to see him cultivate an adventurous palate. We fell in love with Thai Coconut Milk Custard with Kaffir Lime Leaves during our travels to Thailand and we’ve brought it home to share with our family. We are firm believers that family recipes are not just about familiar tastes from our own lineage, but the introduction of new traditions we want to carry forward.
The Health Benefits
And while this dish doesn’t skimp on flavor, it’s not devoid of health benefits either. It contains coconut milk, which is packed with vitamins and minerals, and aids in our body’s immune system function. Additionally, kaffir lime leaves, the star ingredient, add more than just an exotic flavor, they also come with their own set of health benefits, which include aiding digestion, boosting mood and supporting skin health.
Pairings and Comparisons
This recipe resembles flan or crème brûlée in its texture, but definitely maintains its own unique flavor due to the use of kaffir lime leaves. As for food pairings, the Thai Coconut Milk Custard with Kaffir Lime Leaves works perfectly after a spicy curry or even a salad dressed with tangy vinaigrette. The smooth, creamy custard perfectly balances the heat and acidity, giving your taste buds a harmonious finale.
In the world of food, there’s always a story, a memory, a tradition at heart. Thai Coconut Milk Custard with Kaffir Lime Leaves holds its special place in our family, not just for its divine coastal flavors of Thailand, but as an expression of culinary adventure we wish to pass onto our child.
What You’ll Need
- 1 1/2 cups of coconut milk
- 3/4 cup of palm sugar
- 6 large egg yolks
- 1 tablespoon of cornstarch
- 1/2 cup of water
- 6 Kaffir lime leaves, finely sliced
- 1 teaspoon of vanilla extract
- A pinch of salt
Method
Step One
Begin by preheating your oven to 325°F (160°C). You’ll need a water bath for the custard, so find a deep baking dish that can accommodate your custard dishes and fill it with about one inch of water.
Step Two
In a small saucepan, combine the palm sugar and water. Place the saucepan over medium heat and stir until the sugar is dissolved. This should take about 2-3 minutes. Once this is done, remove the pan from the heat and set it aside to cool.
Step Three
In another bowl, whisk together the egg yolks until they are smooth. Then, slowly pour in the cooled sugar mixture, whisking constantly to ensure that the eggs do not scramble. Stir in the coconut milk, vanilla extract, and a pinch of salt. Mix well.
Step Four
Dust the cornstarch over this mixture and whisk it in until there are no lumps. Then, stir in the finely sliced Kaffir lime leaves.
Step Five
Pour the custard mixture evenly into your custard dishes. Be sure to leave some space at the top as the custard will expand slightly when cooked. Place the dishes in your prepared water bath.
Step Six
Bake for 40 to 45 minutes, or until the custards are set but still slightly wobbly in the center. Don’t worry if they look a little bit underdone – they will continue to set as they cool.
Step Seven
Remove the custard dishes from the water bath and allow them to cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or up to overnight before serving.
Step Eight
When you’re ready to serve, remove the custards from the fridge and let them sit at room temperature for a few minutes. You can garnish with additional sliced Kaffir lime leaves if you wish. Enjoy your Thai Coconut Milk Custard with Kaffir Lime Leaves!
