coconut creme brulee...

with black sticky rice...

If you like creme brulee, try this Thai version enriched with coconut milk. Sangkaya or coconut creme brulee  is usually served over sticky rice. Not to confuse with the one that served with steamed bread.

Instead of steaming the mixture, I baked it in a water-bath. The outcome was way better than the one I made long time ago. This baked custard came out thick and creamy texture, and a smoother consistency. It can be served right away or chill for an hour so the texture gets firmer.


for the custard
- 5 eggs
- 150 g coconut milk, unsweetened
- 100 g palm sugar
- 1/2 tsp. salt
- 1/8 tsp. pandan extract

for the rice
- 500 g black sticky rice, soaked in water overnight
- 300 g coconut milk, unsweetened
- 150 g suagr
- 1/2 tsp. salt

for the sauce
- 100 g coconut milk, unsweetened
- 1/2 tsp. salt
- 1/2 tsp. cornstarch
- 1 tbsp. water


for the custard
1. Bring half of coconut milk to a simmer, whisk in palm sugar and salt. Remove from heat, whisk in the rest of coconut milk.
2. Whisk in eggs and extract, strain through a sieve. Pour into a baking pan, cover with aluminum foil.
3. Bake at 300F in a water-bath for 35-40 minutes.

for the rice
1. Drain the rice, put in a steamer basket lined with cheesecloth. Cover with lid.
2. Steam rice over boiling water for 30 minutes. Make sure your pot doesn't run dry during steaming.
3. Five minutes before the rice is done, bring coconut milk, sugar and salt to boil.
4. Stir the cooked rice into the hot coconut milk mixture, mix well.
5. Cover for 20 minutes, stir half way through.

for the sauce
1. Mix the cornstarch with water.
2. Stir in coconut milk and salt.
3. Bring to a boil.

More posted about sticky rice below:


Tara @ The Butter Dish said...

This looks succulent to the 10th degree!! -- I'm a sucker for creme brulee and I love the original twist.



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