Thai Pandan Custard

READY IN: 25mins
SERVES: 2
YIELD: 2 bowls
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a mixing bowl beat the two eggs.
  • To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
  • Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
  • Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!
Advertisement