Thai Coconut Pandan Custard
A luscious, fragrant custard made with rich coconut milk and pandan leaf extract, steamed until it sets into a trembling, vibrantly green dessert. Plan ahead: chill for at least 2 hours before serving.
Ingredients
- 1.5 cups full-fat coconut milk
- 2 tsp pandan extract (or 2 tbsp pandan paste diluted in water)
- 4 large eggs
- 1/3 cup palm sugar (or light brown sugar), finely chopped
- 1/4 tsp fine sea salt
- 2 tbsp tapioca starch (or cornstarch)
Instructions
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1
In a bowl, whisk together 4 large eggs, 1/3 cup finely chopped palm sugar (or light brown sugar), and 1/4 tsp fine sea salt until the sugar dissolves and the mixture is smooth.
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2
In a small saucepan over low heat, gently warm 1.5 cups full-fat coconut milk with 2 tsp pandan extract (or 2 tbsp pandan paste diluted in water) until just steaming - do not boil. Remove from heat.
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3
Whisk 2 tbsp tapioca starch (or cornstarch) into the warm coconut milk until fully dissolved.
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4
Slowly pour the warm coconut milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
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5
Strain the custard through a fine-mesh sieve into a pour-able container. Pour into individual ramekins or a shallow heatproof dish.
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6
Prepare a steamer: fill a large pot with 2 inches of water and bring to a gentle simmer. Place ramekins on a steamer rack, cover the pot with a lid wrapped in a kitchen towel to catch condensation, and steam over low heat for 20 to 25 minutes until the custard is just set with a slight wobble in the center.
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7
Remove from the steamer and let cool to room temperature, then refrigerate for at least 2 hours before serving. Serve chilled.