Khanom Maw Kaeng

Ingredients

• 1 can (13.5 oz) Coconut milk (full-fat, canned)
• 4 whole Large eggs
• ½ cup Brown sugar
• 1 tablespoon Thai red curry paste
• ¼ teaspoon Salt
• 2 tablespoons Fried shallots (store-bought)

Instructions

1. 1

   Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Open the coconut milk can and pour the entire contents (including cream and liquid) into a medium bowl, stirring gently once or twice to loosen any separated coconut solids.

3. 3

   Crack all 4 eggs into a large mixing bowl, then whisk them together with a fork for 30 seconds until the whites and yolks are completely blended and the mixture is uniform.

4. 4

   Add the brown sugar to the eggs and whisk vigorously for 45 seconds until the sugar dissolves and the mixture turns pale and slightly thick, like thin pancake batter.

5. 5

   Spoon the curry paste into the egg mixture and whisk for 30 seconds, pushing the paste against the bowl with the whisk to break it into small pieces until no red streaks remain.

6. 6

   Pour the coconut milk into the egg mixture and whisk gently for 45 seconds until the custard is smooth and glossy with no visible lumps or streaks.

7. 7

   Sprinkle the salt into the custard and whisk once to distribute it evenly throughout.

8. 8

   Place four individual ramekins (5-ounce size) or one 2-cup baking dish on a sturdy baking sheet, then pour the custard mixture equally into the ramekins or dish until almost full.

9. 9

   Place the baking sheet with the ramekins into the preheated 325°F oven on the middle rack.

10. 10

    Bake for 25 to 30 minutes, until the custard is set around the edges but still jiggles slightly in the very center when you gently shake the ramekin — like barely-set Jell-O.

11. 11

    Remove the baking sheet from the oven using oven mitts and set it on a heatproof surface to cool for at least 10 minutes until the ramekins are cool enough to touch.

12. 12

    Scatter the fried shallots evenly across the top of each ramekin or the center of the baking dish in a thin single layer.

13. 13

    Serve the custard warm or at room temperature in the ramekins, or slide a small spoon around the edge, invert onto a plate, and slide back onto a serving dish if preferred.

Tools you’ll need

• Oven
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Fork
• Spoon
• Four 5-ounce ramekins or one 2-cup baking dish
• Baking sheet
• Oven mitts

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