Exquisite Burmese Jaggery Custard with Coconut Cream Topping
Luxuriate your palate with this creamy custard, infused with rich, earthy jaggery and topped with silky coconut cream.
Preparation
Get these tasks done before you start cooking.
Preparing the Jaggery Custard
- 1
Dissolve jaggery in milk
In a saucepan, dissolve jaggery in milk over low heat, stirring constantly.
Tip: Do not allow the jaggery milk mixture to boil, as it may curdle.
- 2
Combine with eggs
Beat eggs in a bowl, and slowly add the jaggery milk mixture, while whisking continuously.
- 3
Add flavor
Add vanilla extract and salt; mix well.
Tip: Strain the custard mixture to ensure a smooth texture.
Preparing the Coconut Cream Topping
- 1
Heat coconut cream and sugar
In another saucepan, combine coconut cream and sugar. Heat gently until sugar dissolves.
- 2
Incorporate cornstarch and vanilla
Stir in cornstarch dissolved in a little water and vanilla extract.
- 3
Thicken mixture
Continue to cook until mixture thickens slightly.
How to Make Exquisite Burmese Jaggery Custard with Coconut Cream Topping
Total time: 2 h · Yields 6 servings
- 1
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.
- 2
Prepare coconut cream
Cook the coconut mixture until it slightly thickens, then let it cool at room temperature.
- 3
Assemble final dish
Once the custard is set and cool, spoon the coconut cream on top.
Chef's Tips
Further reading
Frequently asked questions
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.
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