Pandan Custard Bars

Name: Pandan Custard Bars
Total time: 2 h 49 min
Yield: 2 servings
Cuisine: other
Ingredients: 6 pcs Pandan Leaves; 400 ml Coconut Milk; 3 pcs Eggs; 70 g Sugar; 0.3 tsp Kosher Salt; 18 g Cornstarch; 10 g Unsalted Butter

Glossy coconut custard with pandan perfume and a clean, firm slice.

Ingredients

6 pcs Pandan Leaves
400 ml Coconut Milk
3 pcs Eggs
70 g Sugar
0.25 tsp Kosher Salt
18 g Cornstarch
10 g Unsalted Butter

Method

Blend {pandan_leaves} with part of the {coconut_milk} until vivid green and very smooth, then strain firmly through a fine sieve to extract a fragrant pandan milk.
In a bowl, whisk {eggs}, {sugar}, {cornstarch}, and {kosher_salt} until smooth with no lumps, then whisk in the strained pandan milk and remaining {coconut_milk} for an even custard base.
Heat the oven to medium heat. Grease a small baking dish with {unsalted_butter}, pour in the custard, and bake in a water bath until the edges are set, the center has a slight wobble, and a knife comes out mostly clean.
Cool the baked custard to room temperature, then chill until fully firm and glossy so it slices cleanly without tearing.
Run a warm knife around the edges, slice the custard into neat bars, and serve cold for the cleanest texture and the brightest {coconut_milk} and pandan aroma.