Description
A delicious coconut custard infused with pandan flavor.
Ingredients
Scale
- 1 cup light coconut milk
- 5 medium pandan leaves, tied into a knot (to release more flavor)
- 5 tablespoons coconut sugar
- 4 tablespoons raw cane sugar
- 4 large eggs
Instructions
- In a small pot, combine the coconut milk and tied pandan leaves. Heat the mixture over medium heat until it is hot but not boiling.
- Turn off the heat and let the pandan leaves steep for 10 to 15 minutes to infuse the coconut milk with the flavor and aroma.
- Set up a double boiler and bring the water to a boil. Keep the top pot from touching the boiling water.
- Lower the heat to low-medium heat, keeping the water at a simmer.
- Remove the pandan leaves from the coconut milk and pour the infused milk into the top of the double boiler. Add the coconut sugar and raw sugar, stirring until it completely dissolves.
- In a separate bowl, whisk the eggs. Stir into the coconut milk and sugar mixture.
- Cook for about an hour (or until the mixture is thick and custard-like), stirring constantly.
- Once the mixture is thick, let cool and place in jars. Enjoy!
Notes
- This custard can be served chilled or at room temperature.
- Adjust the sweetness according to your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 jar
- Calories: 220
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg