Coconut Pandan Rice Custard |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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I used to buy this from my local Asian market before I found a recipe. It's very rich, and the rice forms a base on the bottom. Ingredients:
3 eggs, well-beaten |
1/2 cup sugar |
1/4 teaspoon salt |
1 1/2 cups milk, scalded |
2/3 cup rice |
1/2 teaspoon extract (pandan) |
1/2 cup coconut milk |
1 tablespoon butter, cut into small squares |
cinnamon, for sprinkling |
Directions:
1. Mix eggs, sugar and salt until well-combined.
2. Stir in hot milk slowly, gradually incorporating.
3. Stir in coconut milk.
4. Add rice and pandan essence and mix well.
5. Pour mixture into baking dish.
6. Sprinkle cinnamon on top and dot with cut squares of butter.
7. Place dish into a deeper pan (to make a waterbath) and place into a 150C oven.
8. With the dish in the oven, pour boiling water into the outer pan to create a bain marie (it should be about 1/3 to 1/2 the way up the baking dish height).
9. Bake at 150C for about 60-90 minutes taking care not to overcook (the middle should be set but slightly wobbly).
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