Thai Custard (Sangkhaya) with Pandan and Coconut Milk
Why this recipe works
- Silky custard texture: Straining the mixture removes egg strands and helps the custard steam into a smooth, spoonable set.
- Fragrant, rounded flavour: Pandan brings floral, grassy aroma while coconut milk and palm sugar add richness and gentle caramel depth.
- Good chilled or warm: The custards can be served after a short rest or refrigerated until cold, making them easy to prepare ahead.
Get the most out of this recipe
Texture tips
- Strain before steaming: Passing the custard through a sieve gives a finer texture and removes any eggy strands.
- Keep the steam gentle: A vigorous boil can overheat the eggs, causing the custard to puff, split or turn grainy.
- Allow for carryover setting: The centre should still have a slight wobble when removed from the steamer; it will firm up as it cools.
Ingredient notes
- Palm sugar adds depth: Palm sugar gives the custard a mellow caramel flavour that works especially well with coconut milk.
- Pandan provides the signature aroma: Pandan extract gives sangkhaya its recognisable green colour and fragrant, slightly grassy sweetness.
- Vanilla changes the profile: Using extra vanilla instead of pandan makes a pleasant coconut custard, but it will no longer have the classic pandan character.
Timing notes
- Serve warm or chilled: Warm custard will be softer and more delicate, while chilled custard becomes firmer and easier to spoon cleanly.
- Rest before serving: Let the ramekins cool briefly after steaming so the custard finishes setting and the texture stabilises.
Make-ahead tips
- Make in advance: Cool the custards completely, cover and refrigerate for up to 3 days.
- Reheat gently: Warm chilled custards briefly over gentle steam until just heated through; avoid boiling, which can spoil the texture.
- Best texture: For the smoothest, most delicate set, serve the custard the day it is made or after a short chill.
Equipment you'll need
Ingredients
Instructions
- Set up a steamer over simmering water and bring it up to a steady, gentle steam. Arrange 4 ramekins in the steamer basket to check they fit, then remove them while you make the custard.
- In a mixing bowl, whisk the eggs with the palm sugar and fine sea salt until the sugar is mostly dissolved and the mixture looks slightly lighter. Whisk in the coconut milk, then add the pandan extract and vanilla extract.
- Strain the custard mixture through a sieve into a jug or bowl to remove any eggy strands for a smoother finish. Divide evenly between the ramekins.
- Steam over gentle heat until the custard is just set at the edges with a slight wobble in the centre, 18–22 minutes. Avoid a hard boil, which can make the custard grainy.
- Remove the ramekins and leave to cool for 10 minutes, then serve warm, or cool completely and chill until cold and spoonable. The custard will continue to firm up slightly as it cools.
Recipe notes
Tips
- Keep the steam gentle and steady; if the water boils vigorously, the custard can puff and turn slightly grainy.
- For the smoothest texture, strain the mixture and skim off any surface bubbles before steaming.
- Food safety: this custard contains eggs; serve it fully set and avoid offering it to vulnerable groups unless you use eggs that are safe for raw or lightly cooked preparations.
Substitutions
- Replace palm sugar with light brown sugar for a similar caramel note.
- Replace pandan extract with vanilla extract for a plain coconut custard (increase vanilla extract to 1 tsp).
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Serve chilled, or reheat gently by steaming for 3–5 minutes until warmed through; do not boil.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Medium
- Cuisine: Thai
-
Allergens:
Eggs
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