How long can I store leftovers?

Store the custard in the refrigerator for up to three days, well-covered.

Can I substitute jaggery with another sweetener?

Yes, you can use brown sugar or coconut sugar, but the flavor profile will differ slightly.

Is it possible to make the custard without eggs?

You can try using silken tofu or a commercially available egg replacer for a vegan version.

Can I make this ahead of time?

Yes, you can prepare the custard a day ahead and add the coconut cream topping before serving.

Can I use canned coconut milk instead of coconut cream?

Canned coconut milk can be used; however, you may need to adjust the cornstarch to achieve the right thickness.

Exquisite Burmese Jaggery Custard with Coconut Cream Topping

Name: Exquisite Burmese Jaggery Custard with Coconut Cream Topping
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: Jaggery; Whole milk; Eggs; Vanilla extract; Salt; Coconut cream; Caster sugar; Cornstarch; Vanilla extract; Shaved coconut flakes; Mint leaves

An Elegant Burmese Dessert Delight

Luxuriate your palate with this creamy custard, infused with rich, earthy jaggery and topped with silky coconut cream.

1 h 30 min
6
Intermediate

Ingredients

For the Jaggery Custard

Jaggery

200g, finely grated

Whole milk

500ml

Eggs

4 large

Vanilla extract

1 teaspoon pure

Salt

Pinch

For the Coconut Cream Topping

Coconut cream

200ml

Caster sugar

2 tablespoons

Cornstarch

1 teaspoon

Vanilla extract

1/2 teaspoon

For the Garnish

Shaved coconut flakes

Mint leaves

Preparation

Preparing the Jaggery Custard

Dissolve jaggery in milk

In a saucepan, dissolve jaggery in milk over low heat, stirring constantly.

Do not allow the jaggery milk mixture to boil, as it may curdle.

Combine with eggs

Beat eggs in a bowl, and slowly add the jaggery milk mixture, while whisking continuously.

Add flavor

Add vanilla extract and salt; mix well.

Strain the custard mixture to ensure a smooth texture.

Preparing the Coconut Cream Topping

Heat coconut cream and sugar

In another saucepan, combine coconut cream and sugar. Heat gently until sugar dissolves.

Incorporate cornstarch and vanilla

Stir in cornstarch dissolved in a little water and vanilla extract.

Thicken mixture

Continue to cook until mixture thickens slightly.

Cooking Process

Bake custard

Pour the custard mixture into ramekins, and place them in a water bath in a preheated oven at 160°C (320°F). Bake for 35-40 minutes.

Prepare coconut cream

Cook the coconut mixture until it slightly thickens, then let it cool at room temperature.

Assemble final dish

Once the custard is set and cool, spoon the coconut cream on top.

Plating & Serving