Phetchaburi

A legendary Thai custard dessert from Phetchaburi province, created in the 1700s by Maria Guyomar de Pinha, the Portuguese-Japanese-Bengali confectioner who revolutionized Thai desserts. This baked coconut custard, traditionally enriched with taro or mung beans, features the unique combination of duck eggs, rich coconut cream, and aromatic palm sugar, all topped with crispy fried shallots. The contrast of sweet custard with savory shallots creates an unforgettable flavor profile. Phetchaburi's version is particularly prized for using high-quality palm sugar from the province's renowned sugar palm trees, giving it a distinctive caramel-like depth and golden color.