Pandan cream

Pandan cream

Kem lá thom

By
From
Real Vietnamese Cooking
Makes
625 g
Photographer
Michael Fountoulakis

The pandan leaf adds subtle hints of hazelnut and grassy flavours to the cream, and also serves as a natural food colouring.

Ingredients

Quantity Ingredient
2 pandan leaves
5 egg yolks
110g sugar
30g cornflour
500ml milk

Method

  1. Cut the pandan leaves Into small pieces using kitchen scissors, then place in a mortar. Add 1/2 teaspoon water and pound to extract the liquid from the leaf. Using your hands, squeeze out any further liquid and strain through a fine sieve.
  2. Mix the egg yolks, sugar and cornflour together in a bowl.
  3. In a saucepan, slowly bring the milk to simmering point, then whisk it into the egg mixture.
  4. Pour the mixture back into a clean saucepan, then stir over low heat until the mixture boils and becomes smooth and shiny. Continue to cook for a further 2 minutes.
  5. Remove from the heat and stir through 1 tablespoon of the pandan liquid. Tranfer to a bowl and cover with plastic wrap to prevent a skin forming. Allow to cool slightly, then refrigerate until cold.
  6. When cold, use as a filling for profiteroles, your favourite cake or biscuit (cookie) recipes. The mixture will keep for 3-4 days in the fridge.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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