Description
A delicious pandan-infused coconut custard that is smooth and rich in 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
- For best flavor, use fresh pandan leaves.
- Adjust sugar to taste if you prefer a sweeter custard.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Double Boiler
- Cuisine: Asian
Nutrition
- Serving Size: 1 jar
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg