Taro Egg Custard
Taro Egg Custard หม้อแกงเผือก
This desert is very popular and well known from central Thailand. And the most famous dessert comes from Petchaburi. Making this recipe in the past was quite a laborious because it requires proper heat to cook custard evenly as well as browning. If heat is too high, the custard will overcook and hard texture, if the heat is too low it will not cook and become mushy. Thanks to modern oven that let us make this recipe with ease. Don’t trust me yet if you haven’t tried it out.
Ingredients
8 large eggs (preferred duck egg)
180g palm sugar
400ml coconut cream
A pinch of salt
5 pandan leaves
Kiet Chueamrasri
