Taro Custard Recipe

Prepare taro: Peel and cut taro into roughly 1-inch cubes so they cook evenly. Rinse briefly to remove excess starch.

Cook taro: Place the cubed taro in a medium saucepan and add 3 cups water and 1 tablespoon sugar. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until taro is very tender and easily pierced with a fork, about 12–15 minutes.

Drain and mash: Drain the cooked taro well. While still warm, transfer to a bowl or to a blender/food processor. Mash or purée until smooth. If you prefer a very silky texture, purée with 1–2 tablespoons of the warm milk from the custard step (reserve milk before heating) to loosen the mash. Set aside to cool slightly.

Preheat and prepare water bath: Preheat oven to 320°F (160°C). Prepare a deep baking dish or roasting pan large enough to hold the custard ramekins or a single baking dish. You will add hot water later for a bain-marie.

Warm dairy: In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil). Remove from heat.

Temper eggs: In a mixing bowl, whisk together 1 cup granulated sugar, 3 whole eggs and 2 egg yolks until combined and slightly frothy. Slowly pour about 1/3 of the warm milk mixture into the eggs while whisking constantly to temper. Then gradually pour the tempered egg mixture back into the remaining milk in the saucepan, whisking to combine. Add 1 teaspoon vanilla extract and a pinch of fine sea salt.

Combine taro and custard base: Stir the prepared mashed/puréed taro into the custard mixture until evenly incorporated. Taste and adjust sweetness if desired—add up to 1–2 tablespoons sugar more if you prefer sweeter custard. If mixture seems very thick, add up to 2 tablespoons extra milk or cream to reach a pourable custard consistency.

Strain for smoothness (optional): For the silkiest custard, strain the combined mixture through a fine-mesh sieve into a pouring jug to remove any fibrous bits or lumps.

Fill ramekins: Divide the taro custard evenly among 4 to 6 small ramekins or one medium baking dish, leaving a little space at the top.

Bake in water bath: Place the filled ramekins into the prepared larger pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. Transfer to the oven and bake at 320°F (160°C) until custards are mostly set but still slightly jiggly in the center, about 30–40 minutes for ramekins (35–50 minutes for a larger dish). Check at the 25–30 minute mark for doneness.

Cool gradually: Remove ramekins from the water bath and place them on a wire rack. Allow to cool to room temperature, then refrigerate for at least 3 hours (preferably overnight) to fully set and develop flavor.

Before serving, remove custards from refrigerator. If desired, warm 1 teaspoon unsalted butter until liquid and brush gently on the surface for a glossy finish.

Garnish: Sprinkle 1 tablespoon toasted sesame seeds or shredded coconut over each custard, or serve plain. Serve chilled.