Chiang Mai Custard Cream

Introduction to Chiang Mai Custard Cream

Chiang Mai Custard Cream is a delightful dessert that hails from the northern region of Thailand, specifically from the culturally rich city of Chiang Mai. Known for its succulent texture and exotic flavors, this dessert is a regional variant that showcases the simplicity and passion of Thai culinary arts. It embodies the perfect balance between sweet and savory, using rich coconut cream and aromatic pandan leaves, which are staples in Thai desserts.

The history of custard in Thai cuisine is linked to historical influences from both Portuguese and ancient Ayutthaya periods, where eggs were introduced as a dessert ingredient. Over time, traditional desserts were adapted and transformed, embracing local ingredients and methods. Chiang Mai Custard Cream is one such evolution, reflecting the culinary heritage and creativity of the region's chefs.

Ingredients for Chiang Mai Custard Cream

• Eggs - 3 large
• Coconut Cream - 1 cup
• Sugar - 1/2 cup
• Pandan Essence - 1 teaspoon
• Salt - a pinch
• Rice Flour - 1 tablespoon

Additional Equipment Needed

• Steaming Basket
• Mixing Bowl
• Whisk
• Ceramic Ramekins

Preparation Steps

Step 1: Prepare the Ingredients

Gather your ingredients, ensuring that the coconut cream is fresh to provide the desired creamy texture for the custard. Crack the eggs into a mixing bowl and gently beat them until just mixed. Add the pandan essence for that unique fragrant aroma typical of the region's sweets.

Step 2: Mix the Custard Base

Add sugar and a pinch of salt to the egg mixture. Whisk until the sugar is fully dissolved. Gradually incorporate the coconut cream and rice flour, stirring continuously to ensure a smooth consistency without any lumps.

Step 3: Prepare the Steaming Basket

Fill a pot with water, ensuring the water level is below the bottom of the steaming basket. Line the basket with muslin or a cheesecloth to prevent water droplets from falling onto the custard during steaming.

Cooking Process

Step 4: Steam the Custard

Pour the prepared custard mixture into ceramic ramekins or a shallow dish. Place them carefully in the steaming basket. Cover and steam over medium heat for about 20 minutes, maintaining an even temperature throughout. Monitor the cooking timer to avoid overcooking, which can result in a curdled texture.

Step 5: Check for Doneness

After 20 minutes, check the custard by inserting a toothpick or skewer into the center. If it comes out clean, the custard is done. If not, continue to steam for a few more minutes, checking periodically.

Serving Suggestions

Chiang Mai Custard Cream can be enjoyed warm or chilled. For a chilled version, allow the ramekins to cool to room temperature before refrigerating for an hour. Serve the custard garnished with fresh seasonal fruits or toasted sesame seeds to complement its rich, creamy flavors.

Enjoying Your Dessert

This dessert pairs wonderfully with fragrant Thai tea or a refreshing coconut drink. It can also be enjoyed alongside spicy Thai meals as a sweet contrast to the heat, allowing for a full immersion into Thai culinary tradition.