Coconut Custard, Dessert Recipe #3

Of the three recipes I’ve completed on my dessert challenge, this was by far the easiest. Somehow, despite the minimalism, I failed. What happened? I’m so sad.

As you’ll see in my previous post, I stocked up at the local Chinese grocery store last weekend in order to cook a delicious, three-course Thai meal. The menu: an appetizer of Crunchy Corn Fritters dipped in Sweet Chili Sauce, followed by Jungle Curry with Chicken and Sticky Rice and finally for dessert, a sweet Coconut Custard made simply with eggs, coconut milk, vanilla and sugar.

The recipe was followed exactly, from whisking to straining to baking in a pan partially filled with water. Yet, when the custards were pulled from the oven, they were still very… wet. And jiggly. Now, this happened with Dessert #2, my chocolate tart. When it was pulled from the oven it was supposed to “tremble” in the middle and would set while cooling; it did both perfectly. The custards didn’t really tremble, I suppose, it was more like sloshing, but we still had hope.

After cooling for 45 minutes or so, I dug in with a spoon and took a taste. The texture of the custard was kind of like slimy eggs, not the creamy ‘Creme-Brulee’ bite I was hoping for. This recipe did not call for torching the top either, so I was missing a sugary crunch. The flavor was… ok, but it was hard to get over the slimy egg-feel. It was sweet and vanillay, but lacking in the coconut department which was very disappointing. I ate several bites to see if it would magically improve, but after the fourth bite I gagged and put the ramekin down. Oh boy.

So, I went to bed feeling a little let down, but began to wonder… did I not bake them long enough? Were the eggs raw? I still had two custards left, could I put them in the oven again?

Well, the next morning that is just what I did and I have no idea if that is the thing to do or the move of a true amateur, probably the latter. I let those suckers sit in that oven for another 45 minutes and when I pulled them out, let them cool, and gave them another taste… still, slimy egg-feel.

I tossed the desserts and began to reflect, what could have gone wrong? The only thing I can come up with and am embarrassed to say it is, I used ‘lite’ coconut milk. The horror. This wasn’t intentional, it was just the kind of coconut milk I had in my pantry and I didn’t think much about the science of making a custard when it was dumped into the rest of the ingredients and whisked into a bubbly froth. It makes sense, though… the watery texture, the lack of coconutty flavor, the missing creme-ness…

So, needless to say, you live and learn. Due to my failure, I quickly rebounded and whipped up a batch of oatmeal chocolate chip cookies that turned out delicious. This means it will be a two-dessert week, as I am hosting a dinner party this coming Saturday. I have not yet decided on the dessert, but I am thinking something lemony or nutty. Suggestions are welcome.

Oh, and I will try the coconut custard again using the real deal milk… I’ll let you know.