I have really been enjoying a bowl of this in the evening lately. It is so full of healthy fats and very satisfying.
Thai Custard Pudding
Suggestion: Serve Thai custard for dessert after a dinner of Steak Panang Curry! The two dishes very much complement each other and work well if your family ever enjoys Asian or Thai night together (trumps the nasty, MSG loaded Chinese takeout)!
Thai Custard Pudding Recipe
Delicious recipe for Thai custard that is the dairy free version of egg custard made with healthy fats and a nourishing whole sweetener.
Beat eggs and then blend in remaining ingredients in a baking safe glass bowl.
Place glass bowl inside another larger baking dish filled with water that reaches halfway up the sides.
Bake at 325 F/ 163 C degrees for 45 minutes or until a knife inserted in the center comes out clean.
Cool. Serve with sliced strawberries or blueberries and healthy whipped cream!
Refrigerate leftovers after the pudding comes to room temperature.
Substitute sucanat for the maple syrup if desired.
For a low sugar version, use 1/4 cup sweetener of choice and 5 drops stevia extract.
More Pudding Recipes
Try these other healthy pudding recipes if you love the Thai custard pudding above!
Sarah, The Healthy Home Economist
The Healthy Home Economist has been a Nutrition Educator since 2002. She has served on the Board of Directors for the Nutrition nonprofit the Weston A. Price Foundation since 2011.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.