Pandan Coconut Custard Recipe

As I cracked open those eggs and whisked them effortlessly into a creamy concoction, I knew I was about to uncover the magic of a tropical delight— an exotic coconut pandan custard that promises to transport your taste buds straight to paradise!

I enjoy making desserts that bring together taste and smell in perfect harmony, like my Pandan Coconut Custard. The creamy richness of coconut milk is complemented by the wonderfully aromatic essence of pandan juice, and they both come together in this totally awesome (and totally easy) custard.

Eggs, sugar, and a whisper of vanilla create a flavor profile here that impresses, and the make-up of this dessert makes it so versatile. I mean, this is such a coconut and pandan world we live in right now, so why not?

Pandan Coconut Custard Recipe Ingredients

• Eggs: Rich in protein, they provide structure and silkiness.
• Coconut Milk: Adds creamy texture and tropical flavor; source of healthy fats.
• Pandan Juice: Unique aroma and natural color; provides subtle sweetness.
• Granulated Sugar: Sweetens the custard; balances other flavors.
• Vanilla Extract: Enhances flavor with warm, sweet notes.

Pandan Coconut Custard Recipe Ingredient Quantities

• 4 large eggs
• 150 ml coconut milk
• 150 ml pandan juice
• 100 g granulated sugar
• Pinch of salt
• 1 teaspoon vanilla extract

How to Make this Pandan Coconut Custard Recipe

1. Set your oven to 325°F (160°C) and prepare a water bath by filling a roasting pan with water and placing it in the oven.

2. In a mixing bowl of medium size, lightly beat the eggs until the whites and yolks are mixed well, without beating so vigorously that too many bubbles are created.

3. Whisk together the eggs, coconut milk, pandan juice, and sugar until the sugar has completely dissolved.

4. In a mixing bowl, combine a pinch of salt and the vanilla extract with the well-mixed contents of the bowl.

5. Pour the mixture through a fine-mesh sieveinto a large measuring cup or a bowl with a spout to ensure a smooth custard.

6. Distribute the custard mixture into separate ramekins or into a single baking dish. Fill each container about three-quarters full.

7. Place the ramekins or the baking dish carefully in the preheated bain-marie. Make sure the water comes halfway up the sides.

8. Bake for 40-50 minutes, or until the custard is set but still has a slight shake in the middle.

9. Take the custards out of the bain-marie and allow them to reach room temperature. Then, place them in the refrigerator for at least 2 hours so they can finish setting. Refrigeration is a good way to quickly firm up creamy mixtures.

10. Chill and serve, possibly adding fresh or toasted coconut, or pandan, leaves, for presentation and extra taste.

Pandan Coconut Custard Recipe Equipment Needed

1. Oven
2. Roasting pan
3. Medium mixing bowl
4. Whisk
5. Fine-mesh sieve
6. Large measuring cup or bowl with a spout
7. Ramekins or a baking dish
8. Refrigerator

FAQ

• Q:What is pandan juice, and how is it made? Pandan juice is made by blending pandan leaves with water and straining the mixture. Use fresh leaves for the best flavor.
• Q:Is it possible to use a different type of milk in place of coconut milk? A: While coconut milk lends a unique flavor, you can use either almond milk or standard milk if you’re looking for something in the flavor department that’s a bit different.
• Q:How do I know when the custard is done?
  A: When you gently shake the custard, it should have a slight jiggle in the center, letting you know that it’s done. This usually takes about 45-50 minutes in a 150°C (300°F) oven.
• Q:Can I substitute fresh juice for canned pandan extract? A: Yes, but use it sparingly as extract can be a more potent form of pandan. Adjust the measurement according to taste.
• Q:Is it mandatory to add a pinch of salt? A: The salt boosts the general taste, balancing the sweet elements, but it’s totally fine if you don’t want to use it.
• Q:Can this custard be prepared in advance?
  A: Yes, it can be prepared a day prior and kept in the refrigerator. Serve cold or allow to come to room temperature before consuming.

Pandan Coconut Custard Recipe Substitutions and Variations

If you want to make coconut milk: Substitute almond or soy milk for a different flavor.
To extract juice from pandan leaves: Use matcha tea or spinach juice for excellent hue and subtle taste.
For crystalline sugar: Use honey, agave syrup, or coconut sugar for a different sweetness profile.
For vanilla extract: Use almond extract or a few drops of pandan essence for a unique twist.

Pro Tips

1. Use room temperature eggs to ensure they mix more smoothly with the other ingredients, resulting in a custard with a consistent texture.

2. When mixing the pandan juice, make sure it’s freshly extracted for a more vibrant flavor and aroma. You can achieve a stronger pandan taste by blending pandan leaves with water and straining the juice.

3. To prevent the custard from forming a skin on top, cover the ramekins with foil while baking. This helps maintain a silky surface.

4. Test for doneness by gently shaking the ramekin. There should still be a slight jiggle in the center, as the custard will continue to set while cooling.

5. For added depth of flavor, consider toasting the granulated sugar in a dry pan before mixing it with the other ingredients, creating a subtle caramel undertone in the custard.