Thai Coconut Custard

Instructions

1. Prepare the custard mixture
   In a large bowl, whisk the eggs until well beaten. Add sugar and salt, whisking until the sugar is completely dissolved and the mixture is slightly frothy.
2. Add coconut milk and flavorings
   Pour in the coconut milk, pandan extract (or knotted pandan leaves), and vanilla extract. If using rice flour, mix it with 2 tablespoons of water to create a slurry before adding to the mixture. Whisk everything together until well combined and smooth.
3. Strain the mixture
   Pour the custard mixture through a fine-mesh sieve into a measuring cup or bowl with a spout. This will remove any egg clumps or undissolved ingredients, ensuring a silky smooth custard.
4. Prepare steaming setup
   Fill a large pot or wok with water, about 1-2 inches deep, and bring to a simmer. Place a steaming rack above the water. Arrange your heat-proof custard cups, ramekins, or a traditional coconut shell on the rack.
5. Steam the custard
   Pour the strained custard mixture into your prepared containers, filling each about 3/4 full. Cover each container with aluminum foil to prevent water droplets from falling onto the custard. Steam over medium-low heat for about 20-25 minutes, or until the custard is set but still has a slight jiggle in the center.
6. Prepare palm sugar syrup (optional)
   While the custard is steaming, make a simple syrup by combining palm sugar and water in a small saucepan. Heat over medium heat until the sugar dissolves completely, then reduce to create a thicker syrup. Remove from heat and let cool.
7. Cool and serve
   Once the custard is cooked, remove from the steamer and allow to cool to room temperature. For best results, refrigerate for at least 2 hours before serving. Drizzle with palm sugar syrup and garnish with fresh fruit if desired.