Coconut Custard Puddings

    2 hours 30 minutes

    This is a delightful Thai coconut custard that uses agar to set the dessert and as such does not need steaming to set.

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    Serves: 8 

    • 2 large eggs
    • 55g palm sugar
    • 1 1/2 cups (375ml) coconut cream
    • 3 pandan leaves, cut into 3 cm lengths
    • 1 tablespoon agar powder
    • 1 1/2 cups (375ml) water
    • 1/3 cup (90g) white sugar

    Preparation:20min  ›  Cook:10min  ›  Extra time:2hours setting  ›  Ready in:2hours30min 

    1. To make the custard whisk the eggs with the palm sugar, coconut cream and pandan leaves so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
    2. Place the agar powder and water in a small saucepan and heat until the agar is completely dissolved. Add the sugar and cook until dissolved. Do not boil.
    3. Add the custard to the agar and lightly cook for 2 minutes then remove from the heat. Do not boil.
    4. Pour the mixture into 250ml moulds and let set completely; about 2 hours. Remove from the moulds and serve.

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    This tasted horrible. I used low heat and the mixture still curdled a bit. This is nothing like a smooth, creamy pudding--it is like a very firm jello, with curdled bits in it. Taste was flat too. I will not make this again, was a waste of my ingredients.  -  08 Dec 2015