Khanom mo kaeng (Thai baked coconut custard with crispy shallots)
A firm, golden coconut custard with caramelised edges, topped with crisp fried shallots for a sweet and savoury finish.
- Time1 hr 15
- LevelMedium
- Costabout £0.53 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Warm the coconut milk and palm sugar in a pan over a low heat, stirring until the sugar has dissolved. Let it cool for 10 minutes.
10 min - 2
Whisk the eggs, rice flour, salt and vanilla in a large bowl until smooth. Pour in the warm coconut milk in a thin stream, whisking all the time. Strain through a sieve into a jug.
- 3
Pour into a 20 cm shallow baking dish. Stand the dish in a roasting tin and pour hot water from the kettle into the tin until it comes halfway up the dish.
- 4
Bake for 40 to 45 minutes until the custard is just set with a very slight wobble in the middle and the top is golden brown at the edges.
44 min - 5
Meanwhile fry the shallots in the oil in a small pan over a medium heat for 4 to 5 minutes, stirring often, until golden. Lift out onto kitchen paper. They crisp as they cool.
5 min - 6
Cool the custard for 30 minutes. It firms up as it cools, so you can cut it into squares. Scatter the shallots over and serve warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
