Forget custard powder. Packing a beautiful vibrant green, this Thai dessert is so easy.
- 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
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.
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.