Tara's Travel Journal: Thai Custard

by Lydia E. Harris

When Tara visited Thailand (in the October 2014 issue), she dipped bread in colorful coconut custard. It's a delicious dish called toast sangkaya.


1/3 cup sugar
1 tablespoon cornstarch
1 cup coconut milk
2 eggs, well beaten
dash of salt
1 teaspoon vanilla
a few drops green or orange food coloring
white bread or Hawaiian rolls


1. Mix sugar and cornstarch in a medium, microwave-safe bowl. Add coconut milk and whisk together.
2. Microwave for 3 minutes. Add eggs and salt, and whisk until well blended.
3. Microwave another 2 to 3 minutes, stirring every minute. Mixture will be thick like yogurt when done.
4. Using oven mitts, remove bowl from microwave. Stir in vanilla and food coloring. Cool slightly, but serve warm.
5. Lightly toast bread or rolls. Butter, and cut into cubes. Smother with custard sauce, or dip bread into sauce.
6. Refrigerate leftover sauce. It also tastes delicious cold.

Note: In Thailand, they use pandan leaves to add flavor and color the sauce green. Pandan leaves are available frozen at some Asian grocery stores. To make orange sangkaya, Thai tea is used.

Copyright © 2014 Lydia E. Harris. Photo © Phu Thinh Co/Flickr.com; used under Creative Commons license.