Thai Pandan Custard
The aroma and flavor or pandan is not only unique but unmistakably good--for some reason this is especially true for those with American tastebuds. Nothing else resembles the earthy, rich, sweet, "tropical forest" pandan aroma & flavor. In Thailand, pandan aroma is considered a natural way to improve the mood. It can be said that Thais are particularly enamored with fragrance and food, given the love of fragrant jasmine rice and all kind of sweets which are scented with flowers and other herbs (see our recipe for fragrant cookies. Not only is fragrance a favorite food attribute, but business cards, formal invitations and all sorts of everyday things are scented.
Pandan is added to cakes, jello, and street vendors offering soft drinks will usually have a pandan drink. This pandan custard is a common dipping sauce for fresh breads of all sorts, and we love it with waffles. It's easy to make and a nice treat for the holidays.
For 4 Person(s)
- 2 Eggs
- 1 1/4 Cups Coconut Milk Cream (see below)
- 3/4 Cup Sugar
- 1/4 Cup Nonfat or Lowfat Fresh Milk
- 5 Drops Pandan (screwpine) paste mixed with 1/4 cup water
Method for Thai Pandan Custard
In a mixing bowl beat the two eggs.
To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. Our Chaokoh brand is very high quality so it only takes about 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!