serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 250 ml (1 cup) full cream milk
- 250 ml (1 cup) coconut cream
- 55 g (¼ cup) caster sugar
- 1 egg
- 1 egg yolk
- ½ cup cold-pressed pandan juice
- ¼ tsp salt
- 2 tbsp cornflour, plus 1 tsp
Instructions
Place the milk, coconut cream, sugar, egg and egg yolk in a saucepan and whisk over low heat until well combined. Add the pandan juice and salt and whisk until completely incorporated. Add the cornflour and cook, whisking continuously for 7-10 minutes or until the mixture is smooth and thick. Make sure to keep the heat low - medium and constantly scrape down the sides of the pan during cooking.
Remove from the heat, pour into a bowl, cover closely with plastic wrap and allow to cool before serving.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.
Brand-new series Food Safari Earth airs Thursdays at 8pm on SBS then on SBS On Demand. For recipes and more visit the program site right here.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.