silky pandan custard

Pandan, also known as screw pine, has a very distinctive scent and flavor. It’s somewhat reminiscent of vanilla with a hint of tropical fruit, but it’s much more than the sum of its parts.

 It has been pointed out by reviewers who have more experience with pandan than I do, that the flavor of this pandan extract is artificial and that it contains no actual pandan. But,as someone who always reaches for all-natural ingredients, I have to admit that I love this stuff. It has a wonderful aroma and taste, and the bright green color is kind of fun.

 

Pandan Custard

Ingredients:

  • 3 large eggs

  • 1/3 cup sugar

  • 1 cup whole milk

  • 1 cup canned coconut milk

  • 1 teaspoon vanilla paste

  • 1 ½ teaspoons pandan extract

  • ¼ teaspoon salt

  • ½ teaspoon cinnamon

  • 1 teaspoon vanilla bean paste

  • 1 ½ teaspoons pandan extract

  • Optional: candied ginger, chopped, for garnish

Method:

  • Preheat oven to 325°

  • Place the eggs, the sugar, the salt, the vanilla bean paste, and the pandan extract in a large mixing bowl. Beat gently with a fork until just smooth and homogeneous. Don’t overbeat

  • In a medium saucepan, heat the milk and coconut milk until small bubbles form around the edge of the pan, then remove the pot from the heat.

  • Temper the eggs: Pour a ladleful of the milk mixture into the bowl with the egg mixture, while constantly whisking the contents of the bowl. When it’s incorporated, repeat with another ladleful, still whisking. Continue in this way until you’ve added 6 or so ladlesful of the milk. Then slowly pour the rest of the milk into the bowl, still whisking, and whisk until smooth. This method will raise the temperature of the eggs slowly. If you pour it all in at once you risk the eggs scrambling.

  • Pour the custard mixture through a wire mesh strainer, into a clean bowl or a large pitcher with a spout (for easy pouring). This will remove any bits of egg and ensure a silky smooth custard.

  • Put up a kettle of water to boil.

  • Get a large deep roasting pan that will hold all your ramekins with a bit of space between them. Arrange the ramekins in the pan and fill them with the custard mixture. The number of ramekins you’ll need will depend upon their size.

  • Carefully pour the boiling water into the roasting pan, until it reaches about half way up the sides of the ramekins. Be careful not to get any water in the custards.

  • Carefully slide the pan into the center rack of the oven. Check the custards after 30 minutes. A butter knife slipped into the center of a custard should come out clean. They may need up to 45 minutes to be done.Garnish with a bit of crystalized ginger, either over the top or around the rim of the custards.

A buttery cookie, such as shortbread, is a nice accompaniment to the pandan custard.

silky pandan custard