Cream Kratongs ( Kratong Wan )


I made these rich cream kratongs (savour or sweet pastry cups) for a Christmas party for my western friends. We don't celebrate Christmas much in Thailand as a mainly Buddhist country, we also don't celebrate January 1st as our new year either. Our main festival is Songkran in mid April, the new year on the old Thai calendar. Still, a party is a party, and these sweet milky cups are nice finger food at a party. The Kratong pastry case recipe is the same as this one.

Ingredients for 15-20 Karthongs
100 ml Evaporated Milk
100 ml Water
5 Tablespoons Melted Butter
2 Tablespoons Corn Flour
2 Tablespoons Sugar
1 Teaspoons Salt
1 Egg
1-2 Drop of Vanilla Essence
15-20 Karthongs

Preparation Cream
1. Put the egg and sugar into the bowl and whisk air into the egg.
2. Add the evaporated milk, water, salt, corn flour, melted butter, and a drop of vanilla essence and continue whisking for another minute.
3. Heat in a saucepan over a low heat, stir continuously until the cream thickens. If you get lumps put it through the blender again.
4. Leave to cool.
5. Pipe it into the Kratong case and decorate with sprinkles, chocolate pieces, strawberries, or anything you like. In Thailand I decorate with steamed sweetcorn kernels, because we eat sweetcorn as a dessert.

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