Imagine a dessert that combines the creamy richness of coconut with the exotic aromatics of bay leaves and star anise, topped with delicate quince slices that melt in your mouth. This isn't just a recipe; it's a sensory journey that transforms ordinary ingredients into an extraordinary culinary experience. Prepare to impress your guests and elevate your dessert game with this stunning Asian-inspired steamed custard that looks as incredible as it tastes!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Asian
Serves: 6 servings
Ingredients
- 1 cup coconut milk
- 3/4 cup sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 2 quince, peeled and sliced
- 2 bay leaves
- 2 star anise
Instructions
- Begin by preparing the ingredients. Gather all the necessary items: coconut milk, sugar, eggs, vanilla extract, quince, bay leaves, and star anise.
- In a mixing bowl, combine the coconut milk, sugar, eggs, and vanilla extract. Whisk the mixture until it is smooth and the sugar has dissolved completely.
- Set up a steamer on the stove. Fill the bottom of the steamer with water and bring it to a gentle simmer over medium heat.
- While the water is heating, prepare the quince. Peel and slice the quince into thin wedges. This will help them cook evenly during steaming.
- Once the water is simmering, prepare the steaming container. You can use small ramekins or a heatproof dish. Lightly grease the insides with a little coconut oil or cooking spray to prevent sticking.
- Place a bay leaf and a star anise in the bottom of each ramekin or the heatproof dish. This will infuse the custard with aromatic flavors.
- Carefully pour the coconut custard mixture over the bay leaves and star anise, filling each ramekin about three-quarters full.
- Arrange the sliced quince on top of the custard mixture in each ramekin, ensuring they are evenly distributed.
- Cover the ramekins with a piece of aluminum foil to prevent water from dripping into the custard during steaming.
- Place the ramekins in the steamer basket. Cover the steamer with a lid to trap the steam inside. Steam the custards for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Once cooked, carefully remove the ramekins from the steamer and let them cool for a few minutes.
- After cooling slightly, you can serve the steamed coconut custards warm or chilled. If desired, garnish with additional star anise or fresh fruit for presentation.
- Enjoy your delicious Steamed Coconut Custards with Combination Steamed Quince, Bay, and Star Anise!
Tips
- Use fresh, high-quality coconut milk for the richest flavor and smoothest texture.
- Whisk the custard mixture thoroughly to ensure no sugar crystals remain and the eggs are completely incorporated.
- Don't overfill your ramekins - leave about a quarter-inch of space at the top to allow for expansion during steaming.
- Use a toothpick or thin knife to check doneness; it should come out clean when inserted into the center of the custard.
- For a more intense flavor, let the bay leaves and star anise sit in the coconut milk mixture for 10-15 minutes before mixing with eggs.
- If quince is hard to find, you can substitute with pears for a similar texture and mild sweetness.
- Ensure your steamer is at a gentle, consistent simmer to prevent the custards from becoming rubbery.
- Allow the custards to rest for a few minutes after steaming to help them set completely before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 4g
Fat: 16g
Saturated Fat: 13g
Cholesterol: 80mg
