Description
A fragrant Southeast Asian pandan coconut custard fondue made with coconut milk, egg yolks, and pandan leaves, served warm as a creamy dip for soft bread cubes.
Ingredients
- 2 pandan leaves, chopped
- 1 1/4 cups coconut milk (300 ml)
- 3 tablespoons sweetened condensed milk
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- 3 egg yolks
- 2 to 4 tablespoons evaporated milk
- 4 cups soft white bread such as brioche or dinner rolls, cut into cubes
Instructions
- Place pandan leaves and coconut milk in a blender and blend until the leaves are finely broken down.
- Strain the mixture through cheesecloth or muslin into a saucepan, squeezing to extract as much liquid as possible.
- Stir the sweetened condensed milk into the coconut milk and heat over medium until steaming but not boiling.
- In a bowl whisk together sugar, cornstarch, and salt.
- Add egg yolks to the mixture and whisk until smooth.
- Slowly whisk a small amount of the warm coconut milk into the egg mixture to temper it.
- Gradually add the remaining coconut milk while whisking constantly.
- Pour the mixture back into the saucepan.
- Cook over low heat, stirring continuously until the custard thickens.
- Remove from heat and stir in 2 to 4 tablespoons evaporated milk depending on desired consistency.
- Strain the custard through a sieve to ensure smoothness.
- Serve warm in a bowl with soft bread cubes for dipping.
Notes
- Temper the eggs slowly to prevent scrambling.
- Straining the custard ensures a silky smooth texture.
- Add more evaporated milk for a thinner fondue-style dip.
- Use pandan extract if fresh leaves are unavailable.
- The custard thickens when chilled and can be reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 22g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg
