I have lots of pandan plants growing in my garden. With eggs, santan and sugar available in my pantry it was easy for me to whip up the pandan egg custard to spread on my bread. I do not add any preservative egg custard. It is very fragrant and less sweet compared to those store-bought ones.
Ingredients:
- 4 eggs
- 160 g sugar
- 250 ml thick santan (either fresh or from the box)
- 3 long pandan leaves (for a lighter kaya) or 5 (for a darker one)
Method:
- To obtain the green colour:
- Cut the pandan leaves into small pieces.
- Take a bit of the santan and blend it with the pandan leaves.
- Sieve to obtain the pandan juice.
- Beat eggs and sugar with a whisk till the sugar is dissolved.
- Add the santan and pandan juice to the egg mixture. Mix.
- Strain the mixture to ensure that there are no impurities.
- Pour the mixture to the top pot of the double boiler.
- Add water to the bottom pot of the double boiler.
- Put on the top pot.
- Turn on the fire (low heat). A high heat will curdle the mixture.
- Stir the mixture till the egg custard is formed. If you find that your custard is not smooth, you may add all the custard to a blender and blitz it till it is smooth.
- Let the egg custard cool down completely before keeping it in a glass bottle. Refrigerate the egg custard. (It can easily last for 2 weeks in the refrigerator.)