| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 16g | 8g | 33g |
| sugars | fibre | protein | salt |
| 23g | 1g | 6g | 0.20g |
There’s this delightful dish that often steals the show in my mountainous culinary repertoire: the delectable and vibrantly colored Pandan Custard. Not something you would typically associate with the Rockies, I know, but it holds a special place in my heart. This tropical dessert takes me on a flavorful journey, transporting me from the towering pines surrounding my log-cabin kitchen in Colorado, right down to the swaying palm trees of Southeast Asia.
Uncovering the Pandan Magic
The secret ingredient of this recipe, pandan, is often dubbed as the ‘vanilla of the East’. This vibrant green leaf is utilized in many Asian desserts, providing a unique, aromatic flavour that plays a starring role in our Pandan Custard. Often paired with coconut, it cuts a healthful profile, boasting antioxidant and anti-inflammatory properties—a valuable dessert bonus.
Inspiration behind the recipe
I stumbled upon this recipe during a trip to Thailand with my partner, Gordon. We were entranced by the natural sweetness and light, creamy texture of this custard—a stark yet welcomed contrast to our routinely savoury mountain fare. I saw an opportunity to introduce an entirely new flavor profile in our kitchen that could also serve as a healthy dessert option. The addition of banana extract, in particular, further enriches the custard with a delightful fruitiness while also providing a rich source of Vitamin C and B6, potassium, and dietary fiber. It’s a dessert that’s hard to resist, and one that leaves you without any guilt.
As a culinary chameleon, Pandan Custard charms you with its versatility. It can be enjoyed pure and standalone, letting the tropical flavors shine. Or it can be served as a luscious accompaniment to cakes – partner it with a light sponge for a classic Asian twist, or pair it with something hearty like a dark chocolate cake for a truly decadent dessert duo.
Embracing the Unexpected
An unexpected fusion set amidst traditional game meats, trout dishes, and hearty, homely grub, the Pandan Custard continues to be an exciting exemplar of what cooking means to me—discovery, experimental joy and, most importantly, the endless possibility of extraordinary taste experiences. You may think my love for it is overly sentimental, but one mouthful of this refreshing yet robust dessert and you’ll realize why I hold the Pandan Custard, this unconventional gem from our culinary adventure, so close to my heart.
What You’ll Need
- 2 cups of milk
- 1 pandan leaf
- 4 eggs
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1 teaspoon of pandan extract
- 1/2 teaspoon of salt
- 1/2 cup of extract obtained from 6 ripe bananas, mashed
- 6 tablespoons of butter
Method
Step One
Start by setting a saucepan over medium heat. Pour the 2 cups of milk into the saucepan and add the pandan leaf. Bring the milk to a gentle simmer, allowing the pandan to infuse with the milk for about 10 minutes.
Step Two
In a medium-sized bowl, whisk together the 4 eggs, 1/2 cup of sugar, 1/4 cup of cornstarch and 1/2 teaspoon of salt until smooth and well combined. Gradually add the hot milk into the egg mixture while continuously whisking to prevent the eggs from scrambling.
Step Three
Once the milk and egg mixture are combined, pour them all back into the saucepan and place it over medium heat. Stir in the mashed banana extract and pandan extract. Continue stirring the custard until it starts to thicken.
Step Four
When the custard has thickened, remove the saucepan from the heat and stir in the 6 tablespoons of butter until it is fully melted and incorporated.
Step Five
With the custard complete, it’s time to strain it to remove any lumps and the pandan leaf. Pour the custard through a fine-mesh strainer into a clean bowl or serving dish. Press down on any lumps in the strainer to extract as much custard as possible. Discard the residue.
Step Six
Allow the pandan custard to slightly cool before covering it with plastic wrap. Make sure the plastic wrap is touching the surface of the custard to prevent a skin from forming. From here, you can chill the custard in the refrigerator until it is well set and cold before serving.
