Ingredients for Kaya Coconut Egg Custard
- 1 (13.5 ounce) can coconut cream
- 3 large eggs
- 1 cup granulated sugar
- 2-3 fresh pandan leaves, tied into a knot
- 1/4 teaspoon salt
- 1/2 teaspoon pandan extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Kaya Coconut Egg Custard? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Kaya Coconut Egg Custard
- In a blender, combine eggs, sugar, coconut milk, pandan leaves (or extract), and salt.
- Blend until the mixture is completely smooth.
- Strain the mixture through a fine-mesh sieve into a heatproof bowl or saucepan to remove any bits of pandan leaves.
- Pour the strained mixture into a heatproof glass dish or ramekins.
- Place the dish in a larger baking pan.
- Pour enough boiling water into the larger pan to come halfway up the sides of the smaller dish (bain-marie).
- Bake in a preheated oven at 325°F (160°C) for approximately 3 hours, or until the custard is set and no longer jiggles in the center. Baking time may vary depending on your oven.
- Once baked, remove from the oven and let the custard cool completely in the water bath. This prevents cracking and ensures a smoother texture.
- Once cooled, cover the custard and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to fully set.
- Once chilled, press the custard through a fine-mesh sieve into sterilized jars or containers. This will create an incredibly smooth and luxurious texture.
- Store in the refrigerator. Enjoy your homemade Kaya Coconut Egg Custard spread generously on toasted bread with butter!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
111g
Fat
39g
Carbs
9g
