Thai Golden Egg Custard Cups
Crispy, caramelized coconut and golden egg custard cups are a beloved Thai dessert with delicate sweetness and tender texture. These jewel-like treats require patient folding but reward you with an elegant, impressive finale.
- Total time
- 45 min
- Servings
- 12
- Calories
- 195
- Protein
- 3g
Ingredients
- 4 whole large eggs
- ½ cup granulated sugar
- ½ cup unsweetened shredded coconut
- ¼ cup coconut milk (full-fat)
- 12 whole square wonton wrappers
- 1 cup neutral oil (for frying)
- 12 whole fresh mint leaves
- 2 tablespoons unsweetened shredded coconut (toasted, for garnish)
Instructions
- 1
Crack 4 large eggs into a medium mixing bowl and beat with a fork until fully combined — you should see no white streaks. Pour in 0.5 cup granulated sugar and stir vigorously until the sugar dissolves and the mixture becomes pale and slightly thick, about 2-3 minutes of stirring. Fold in 0.5 cup unsweetened shredded coconut and 0.25 cup coconut milk, stirring gently until the custard is smooth and uniform. Set aside on your counter.
- 2
Fill a small bowl with water — you'll use this to soften the wonton wrappers and keep them pliable while you work. Set a 12-inch round bamboo or metal steamer basket (or a small ramekin turned upside down) on your counter — this will be your mold for shaping the cups. Place a small plate or shallow dish next to your work area for the filled cups to rest on before frying.
- 3
Take one square wonton wrapper and dip all four edges very briefly into the water bowl — just 1-2 seconds per edge so the wrapper becomes flexible but not soggy. Drape the dampened wrapper over your mold (the inverted ramekin or steamer basket), centering it so the corners hang down evenly on all sides, creating a cup shape.
- 4
Using a small spoon or small measuring spoon, carefully fill the wrapper cup with about 1 tablespoon of the custard mixture — don't overfill or it will spill during frying. Gently fold the four corners of the wrapper upward and inward toward the center, pressing them gently to seal and overlap at the top so they look like a little purse or beggar's bag. The custard should be mostly enclosed but a small opening at the top is fine.
- 5
Carefully lift the filled cup off the mold and place it seam-side-up on the plate. Repeat with the remaining 11 wonton wrappers and custard until you have 12 filled cups. Let them rest at room temperature for 5 minutes — this allows the wonton wrapper to set slightly, making the cups less likely to fall apart when they hit hot oil.
- 6
Pour 1 cup of neutral oil into a heavy-bottomed saucepan or small deep skillet. Set it over medium-high heat and let the oil heat for 3-4 minutes until it reaches 350°F on an instant-read thermometer — you can also test readiness by dropping a tiny piece of wonton wrapper into the oil: it should sizzle immediately and turn golden in about 10 seconds without browning too fast.
- 7
Working in batches of 4-5 cups so you don't crowd the pan, carefully lower the filled cups into the hot oil seam-side-down using a slotted spoon or spider strainer. The oil should sizzle gently but not violently — if it pops aggressively, lower the heat slightly. Fry for 2-3 minutes until the exposed wrapper edges turn deep golden brown and the entire cup is crispy to the touch. The custard inside will cook through from the ambient heat.
- 8
Using a slotted spoon, carefully transfer the golden cups to a paper-towel-lined plate to drain excess oil. They will crisp up further as they cool. Repeat with the remaining batches.
- 9
Arrange the cooled thong yip on a serving platter. Top each one with a small fresh mint leaf and a pinch of toasted unsweetened shredded coconut. Serve at room temperature — the contrast between the crispy golden wrapper and the silky custard filling is at its best within 2-3 hours of frying.
Tools you’ll need
- medium mixing bowl
- fork
- small bowl (for water)
- 12-inch round bamboo steamer basket or small inverted ramekin (for mold)
- small plate
- small spoon or measuring spoon
- heavy-bottomed saucepan or small deep skillet (2-3 quart capacity)
- instant-read thermometer
- slotted spoon or spider strainer
- paper towels
- serving platter
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