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Pandan Custard

This is the recipe that started my Flavours of My Childhood series. Pandan custard was something I ate at every family gathering growing up and recreating it in Toronto took more attempts than I expected because the flavour is so specific in my memory. Too sweet and it is wrong. Not green enough and it feels wrong. This version is the one I finally felt was close. It is soft and just set enough to hold its shape when cut. Use it as a filling, spoon it over cake, or eat it straight from the bowl, which is what I usually end up doing.

Ingredients

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.