Pandan Custard
Pandan Custard
Ingredients
- 400 ml whole milk
- as needed fresh pandan leaves, or 1 teaspoon pandan extract
- 5 egg yolks
- 50 g white sugar
- 60 g cornflour
- 120 ml heavy cream
Instructions
- 1
Cut fresh pandan leaves into smaller pieces. Place the cut pandan leaves into a blender. Pour 400ml of whole milk over the pandan leaves. Blend the mixture until it turns a vibrant green color. Strain the blended pandan milk into a bowl to remove any leaf solids. (If using pandan extract, skip this step and add 1 teaspoon of extract directly to the whole milk in the next step).
⏱️ 5 min
- 2
Transfer the strained pandan milk (or whole milk with extract) to a saucepan. Add 120ml of heavy cream to the saucepan. Heat the mixture gently over medium heat, stirring occasionally, until it is just steaming.
⏱️ 3 min
- 3
In a separate bowl, add 5 egg yolks. Add 50g of white sugar to the egg yolks. Whisk the egg yolks and sugar together until combined. Then, mix in 60g of cornflour until the mixture is smooth.
⏱️ 4 min
- 4
Slowly pour the hot pandan milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
⏱️ 3 min
- 5
Pour the combined mixture (pandan milk and egg mixture) back into the saucepan. Cook on medium heat, stirring continuously with a whisk for 2 to 3 minutes until it thickens. Once it starts to pull and thicken, take it off the heat.
⏱️ 3 min
- 6
Transfer the thickened pandan custard to a container. Press clingfilm directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 to 4 hours, or preferably overnight, for best results.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Pandan Custard
- 400 ml whole milk
- as needed fresh pandan leaves, or 1 teaspoon pandan extract
- 5 egg yolks
- 50 g white sugar
- 60 g cornflour
- 120 ml heavy cream
Instructions
- 1
Cut fresh pandan leaves into smaller pieces. Place the cut pandan leaves into a blender. Pour 400ml of whole milk over the pandan leaves. Blend the mixture until it turns a vibrant green color. Strain the blended pandan milk into a bowl to remove any leaf solids. (If using pandan extract, skip this step and add 1 teaspoon of extract directly to the whole milk in the next step).
⏱️ 5 min - 2
Transfer the strained pandan milk (or whole milk with extract) to a saucepan. Add 120ml of heavy cream to the saucepan. Heat the mixture gently over medium heat, stirring occasionally, until it is just steaming.
⏱️ 3 min - 3
In a separate bowl, add 5 egg yolks. Add 50g of white sugar to the egg yolks. Whisk the egg yolks and sugar together until combined. Then, mix in 60g of cornflour until the mixture is smooth.
⏱️ 4 min - 4
Slowly pour the hot pandan milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
⏱️ 3 min - 5
Pour the combined mixture (pandan milk and egg mixture) back into the saucepan. Cook on medium heat, stirring continuously with a whisk for 2 to 3 minutes until it thickens. Once it starts to pull and thicken, take it off the heat.
⏱️ 3 min - 6
Transfer the thickened pandan custard to a container. Press clingfilm directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 to 4 hours, or preferably overnight, for best results.
⏱️ 240 min