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Pandan Custard

Pandan custard is one of those foundational recipes that opens up a whole world of possibilities once you have it in your fridge. The pandan leaves give the custard an almost impossibly vibrant green colour and an aroma that is floral, grassy, and deeply comforting all at once. The texture is smooth and silky, rich without being heavy. It is wonderful eaten on its own, spooned over rice or bread, or used as a filling in cakes and pastries. Once you make it from scratch, nothing else quite compares.

Ingredients

• 400ml whole milk
• Fresh pandan leaves (or 1 tsp pandan extract)
• 5 egg yolks
• 50g white sugar
• 60g cornflour
• 120ml heavy cream

Method

1. 1Blend fresh pandan leaves with the milk and strain. Transfer to a saucepan, add the heavy cream and heat gently until just steaming.
2. 2Whisk egg yolks and sugar together until combined, then mix in the cornflour until smooth.
3. 3Slowly pour the hot pandan milk into the egg mixture, whisking constantly, then pour everything back into the saucepan.
4. 4Cook on medium heat, stirring continuously for 2 to 3 minutes until thickened. Take off the heat.
5. 5Transfer to a container, press clingfilm directly onto the surface. Refrigerate for at least 3 to 4 hours or overnight.

Tips & Notes

Fresh pandan leaves will give you the most beautiful green colour and authentic fragrance. If using extract, start with a small amount and add more to taste it can be intense. The custard thickens as it cools so don't worry if it seems a little loose while still warm. Store in the fridge for up to 5 days.