Kaya

I am trying to make Kaya – a southeast Asian coconut + egg + sugar custard which is when cooled to something like a jam. Typically this is cooked in a pan or water bath but this takes a long time of slow stirring and if you try to speed it up you risk scrambling the eggs – my ideal result should be perfectly smooth. Sounds like a great one for sous vide, no? See for example https://rasamalaysia.com/coconut-jam/#wprm-recipe-container-761470 for a typical recipe.

My recipe was: 100g sugar, 100g whole egg, 100g coconut cream (skimmed from a can of coconut milk from the fridge).

I cooked for 1 hour at 176 F/80 C in a bag, then decanted to a mason jar and chilled. My set is pretty okay, but I want a bit thicker and more spreadable.

Should I cook for longer? Cook at a higher temperature? Change to whole eggs? I presume when cooking stove top there is some evaporation which helps thicken which I obviously can't get with sous vide.