Pandan Coconut Custard

Ease of Preparation: Medium.

Yield:   4 servings

Ingredients

2 pandan leaves

1.5 cups (360ml) coconut milk

3 tablespoons (45ml) sweetened condensed milk

3 tablespoons (45ml) palm sugar, chopped

Pinch of salt

1 tablespoon (15ml) cornstarch

3 egg yolks

4 slices of brioche bread, cut into cubes

Method

In a food processor, blend pandan leaves with coconut milk until smooth and green.

Remove the mixture from the food processor, and run through a fine sieve.

Place mixture in a medium size pot, and discard pandan fibers.

Stir in condensed milk.

Heat pot over medium-low heat until steaming.

In a mixing bowl, whisk together egg yolks, palm sugar, cornstarch and salt.

Slowly add the warm coconut and pandan mixture to dry mix, whisking constantly.

Pour mixture back into pot, and cook over low heat until it reaches a slightly thick consistency.

Remove from heat and add the condensed milk.

Serve custard with warm pieces of bread and drizzle extra condensed milk over the top.