* 2 oz **pandan leaves** * ¾ cup **water**, (divided 150ml / 50ml or ½ cup / ¼ cup) * 2 tbsp **cornstarch** * 1 cup coconut milk * 2 **egg yolks** * ⅛ tsp **salt** * 5 tbsp **white sugar** * **green food coloring**, optional, as needed
# Instructions
**1. Extract pandan juice.** Blend pandan leaves with 150 ml (½ cup) water until finely broken down and deep green. Strain through a fine mesh strainer or cloth, pressing firmly. Discard the pulp.
**2. Mix the custard base.** Transfer the pandan juice to a heatproof bowl. Whisk in coconut milk, egg yolks, sugar, and salt until smooth and fully dissolved.
**3. Dissolve the cornstarch.** In a small bowl, stir the cornstarch with the remaining water until completely smooth.
**4. Combine.** Gradually whisk the cornstarch mixture into the pandan custard base until fully incorporated.
**5. Set up a bain-marie.** Bring a pot of water to a gentle simmer. Place the bowl over the water, keeping the heat low so the water does not boil.
**6. Cook until silky.** Whisk constantly over low heat until thick, glossy, and creamy, about 8–10 minutes. The custard should coat the back of a spoon.
**7. Adjust color (optional).** Whisk in 1–2 drops green food coloring, if desired.
**8. Cool slightly and serve.** Remove from heat and let cool slightly before serving, or transfer to a container to cool completely.
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Recipe: [https://hungryinthailand.com/thai-pandan-custard-recipe/](https://hungryinthailand.com/thai-pandan-custard-recipe/)
# Ingredients
* 2 oz **pandan leaves**
* ¾ cup **water**, (divided 150ml / 50ml or ½ cup / ¼ cup)
* 2 tbsp **cornstarch**
* 1 cup coconut milk
* 2 **egg yolks**
* ⅛ tsp **salt**
* 5 tbsp **white sugar**
* **green food coloring**, optional, as needed
# Instructions
**1. Extract pandan juice.** Blend pandan leaves with 150 ml (½ cup) water until finely broken down and deep green. Strain through a fine mesh strainer or cloth, pressing firmly. Discard the pulp.
**2. Mix the custard base.** Transfer the pandan juice to a heatproof bowl. Whisk in coconut milk, egg yolks, sugar, and salt until smooth and fully dissolved.
**3. Dissolve the cornstarch.** In a small bowl, stir the cornstarch with the remaining water until completely smooth.
**4. Combine.** Gradually whisk the cornstarch mixture into the pandan custard base until fully incorporated.
**5. Set up a bain-marie.** Bring a pot of water to a gentle simmer. Place the bowl over the water, keeping the heat low so the water does not boil.
**6. Cook until silky.** Whisk constantly over low heat until thick, glossy, and creamy, about 8–10 minutes. The custard should coat the back of a spoon.
**7. Adjust color (optional).** Whisk in 1–2 drops green food coloring, if desired.
**8. Cool slightly and serve.** Remove from heat and let cool slightly before serving, or transfer to a container to cool completely.