Phetchaburi in Thailand has some of the best desserts that we have found in Thailand (so far). We had been to Phetchaburi before so knew what we were up against. How many Phetchaburi egg custards, locally known as Khanom Mo-Gaeng, could we eat? Unbelievably, we shared only one custard in the week we were staying in Phetchaburi. We were shocked too.
They really are good. A mixture of eggs, coconut cream, palm oil and more are lovingly mixed together and either baked in the oven or water-bathed baked until the texture is smooth and the top is browned. The khanom (dessert) can then be topped with anything from macadamia nuts to fried onions. Delicious!
The best and easiest recipe for the Phetchaburi Egg Custard or Khanom Mo-Gaeng is as follows:
2 cups of full cream coconut cream
6 eggs (ducks or chickens)
1 Tablespoon of wheat flour
1/2 teaspoon of salt
1 1/4 cup palm sugar
Topping of choice - thinly sliced browned onions or cracked macadamia nuts.
Mix the coconut cream, palm sugar and wheat flour together really well.
In a separate bowl, beat the eggs well and then add salt.
Add the two bowls of ingredients together and place in a saucepan and cook over medium heat for 5 minutes stirring continuously.
Transfer mixture into a deep but smallish baking tray and bake in the oven at 180C for 30 minutes or until the surface goes brown.
Top with your topping of choice.