The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 types and 3 levels at 2 % 4 % and 6% the result of sensory evaluation from 40 nutrition experts had showed that using Jerusalem artichoke powder at 2% and 4% had been no significant difference at P<.05. The testing of custard with 4% of Jerusalem artichoke powder was receiving the result from a hundred consumers by the overall liking test using 9-point hedonic scale a hundred consumers rated the products like moderately to very and 100% of consumers accepted the product. Hardness of product was being 319.72 firmness was being 230.83 cohesiveness was being 0.17 and difficulty of crunch was being 24.85. The result of a physical attributes; the facial color was being bright at L* 37.13 the color value of green to red was being a* 8.27 and blue to yellow was being b* 12.15. But the color of product was being bright at L* 46.52 the color value of green to red at a* 5.06 and blue to yellow at b* 14.34 and the results of chemical factor were being; relative humidity was being 37.71 protein was being 14.36 fat 3.21 Ash 0.79 dietary fiber 3.23 total dissolved solid was being 33.27 carbohydrate was being 40.70 and total energy was being 249.13 respectively.

The objective of this research to study the basic formulas of Thai egg custard type of cutting corn kernel physicals and chemical properties of final product of this research by -9 point hedonic scale of 30 examiner laboratory. The results show the basic formula of Thai egg custard be recognized to study in the next step. The results show the basic formula of Thai egg custard accept on the like moderately (7). Then conduct 3 type of corn kernel are whole slide and chop for choose by 30 examiner laboratory. The examiner choose slide of corn kernel in enhancing of Thai egg custard at 20% 30% and 40% by total weight. The result show that the % of enhanced slide corn kernel was significant in acceptance and color liking (p<). The texture profile analysis of sweet corn Thai egg custard75.98 to 111.08 of firmness and-30.72 to-35.04 of Cohesiveness. The chemical composition of 20% slide sweet corn kernel Thai egg custard were 243.86 Kcals of total energy 95.95 Kcals of energy from fat6.25 of protein10.66 of fat0.91 of ash29.87 of carbohydrate and 1.70 of crude fiber. However enhancing of sweet corn in Thai egg custard can be extra Consideration of chemical composition of ingredients such as sugar and starch for acceptance of Thai egg custard of these features may affect to physical properties such as in color and texture of production should be intensive studied.