🕰️ History and origin

The idea behind custard is universal and old: eggs + sugar + gentle heat = a thickened cream. Europe made it classic, while Asia gave it its own signature flavours and formats.

• 🇭🇰 Hong Kong and China: bun fillings and egg tarts
• 🇹🇭 Thailand: sangkhaya, often with coconut milk and pandan
• 🌏 Southeast Asia: creamy layers in desserts that are soft yet fragrant

🧪 Making custard, types and ingredients

There are two main approaches. Knowing which one you’re using helps you hit the right texture and purpose.

1) Classic egg custard

• thickened mainly by egg yolks sometimes whole eggs
• silky texture with a gentle eggy richness
• needs temperature control to avoid curdling

2) Custard mixes and powders

• thickened mainly by starch
• quick, stable and consistent
• great for fillings, layered desserts and repeatable results

For a sweet Asian pantry, custard pairs naturally with Sweets and desserts because one base unlocks multiple dessert styles.

👃 Flavour profile

• 🥛 creamy and smooth, it adds “roundness”
• 🍦 vanilla is clean and versatile
• 🌿 pandan is like “green vanilla” aromatic and very Southeast Asian
• ⚖️ it balances bold flavours like coconut, sesame and tropical fruit

✅ Tip: Custard shouldn’t be only sweet. A tiny pinch of salt often makes it taste deeper and more addictive

🍳 How to use custard

🥟 Fillings for buns and pastries

Custard is perfect as a filling: it holds shape, stays creamy, and gives that satisfying bakery bite.

🥧 Egg tarts and tart shells

If you want an instant patisserie vibe at home, a custard tart is the shortcut. Vanilla and pandan both shine here.

🍞 A dip for toast and roti

Thai-style custard as a dip is surprisingly good: toast or roti plus custard equals an easy dessert or snack.

🥥 Coconut-based desserts

Coconut and custard are a dream combo. With Coconut milk the result tastes tropical and unmistakably Asian.

🔥 Warm sauce or chilled cream

Custard can be warm as a sauce, chilled as a spoonable cream, or set firmer for slicing and filling. It’s all about ratios and gentle heat.

🫶 Wellness notes

Think of custard primarily as a dessert ingredient. In practice, a creamy component can let you reduce sugar while keeping desserts satisfying. If you watch ingredients closely, choose between egg-based custard and starch-based mixes depending on your preference.

✅ How to choose the right custard

• purpose a pourable sauce versus a stable filling
• flavour vanilla for versatility, pandan for authentic Southeast Asian aroma
• texture spoonable pudding-like cream or lighter sauce
• speed mixes are ideal for fast and consistent results

🛒 Our picks

• Lobo Thai Custard with Pandan flavour 120 g fragrant pandan for Thai-style desserts and dips
• Lobo Thai Custard with Vanilla flavour 120 g a reliable all-rounder for tarts, fillings and jar desserts
• Bird's Custard with Vanilla flavour 300 g bigger pack for regular baking and classic custard powder style creams

🍮 Recipe: Steamed Thai pandan sangkhaya custard

A soft Thai custard traditionally served with toast or sweet rice. Pandan brings the signature aroma and coconut milk makes it silky. For a faster option you can use Lobo Thai Custard with Pandan flavour 120 g

Ingredients

• coconut milk 400 ml
• eggs 3
• egg yolks 2
• sugar 80 g to 110 g
• salt a small pinch
• pandan 1 tsp extract or a few leaves
• custard mix 1 pack 120 g optional for a firmer, quicker set
• sticky rice to serve optional

Method

1. Gently whisk the eggs and yolks just until combined. Avoid whipping in air.
2. Add coconut milk, sugar and salt, then mix lightly.
3. If using pandan extract, add it now. If using leaves, steep briefly and remove.
4. For an extra smooth custard, strain through a fine sieve into a heatproof dish or small cups.
5. Steam over gentle simmering water for 20 to 30 minutes. It’s done when the edges are set and the centre jiggles slightly.
6. Cool down. Serve with toast or sticky rice.

✅ Tip: Want a firmer, bakery-style set. Add the custard mix and steam a few minutes longer