Everytime we visit Boat Noodles restaurant here which serving Thai food, this pandan custard served with cubed steamed bread is a must. Thick, creamy pandan custard dipped with soft and fluffy steamed bread. The taste lingers in my mouth and I savoured the same recently when we visited Thai food festival. I know I should make it at home and here you go.
We have some homegrown pandan leaves in my backyard which is the staple for this dish. No artificial coloring or flavour added as the pandan leaves rendered aroma flavour and beautiful color to the custard. You may find pandan leaves in Asian groceries as well.
Do not worry much if few lumps appeared while stirring the custard as little bit of lumps will eventually disappear with continues stirring. You may sieve the custard for a silky and smooth finish if there's lumps. Mine are perfect thus, I skipped the sieving process. A dessert to serve on weekends or weekday to satisfy your sweet tooth.
Ingredients
3 pandan leaves
3 tbsp condensed milk
1 1/3 cups coconut milk
1/4 cup granulated white sugar
3 egg yolks
3 tbsp evaporated milk
1 tbsp cornstarch
Salt to season
For Serving
Steamed white bread, cut into cubes
Methods
In a blender add pandan leaves and coconut milk until fine. Sieve thru muslin cloth. Discard the fibre.
Add the mixture into a thick bottomed pan alongside condensed milk. Heat over medium heat and cook till the mixture just warm. Do not boil the mixture.
Meanwhile in another bowl whisk egg yolks,granulated white sugar,cornstarch and salt.
Add 1 laddeful of the coconut milk mixture into the whisked egg and stir continuously.
Add the egg mixture back into the coconut milk mixture and stir well to combine over a low heat. Keep stirring until the mixture thickened. Once the mixture stop thickening remove the pan from heat.
Stir in the evaporate milk and transfer to a serving bowl.
Serve with steamed bread.
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