Pandan custard

Forget custard powder. Packing a beautiful vibrant green, this Thai dessert is so easy.

Pandan custard Credit: Sharyn Cairns

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 250 ml (1 cup) full cream milk
• 250 ml (1 cup) coconut cream
• 55 g (¼ cup) caster sugar
• 1 egg
• 1 egg yolk
• ½ cup cold-pressed pandan juice
• ¼ tsp salt
• 2 tbsp cornflour, plus 1 tsp

Instructions

Place the milk, coconut cream, sugar, egg and egg yolk in a saucepan and whisk over low heat until well combined. Add the pandan juice and salt and whisk until completely incorporated. Add the cornflour and cook, whisking continuously for 7-10 minutes or until the mixture is smooth and thick. Make sure to keep the heat low - medium and constantly scrape down the sides of the pan during cooking.

Remove from the heat, pour into a bowl, cover closely with plastic wrap and allow to cool before serving.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.