#navbar-iframe { display: none; }

« Home | Grab Your Diary, 16-30 Sept » | Blogging By Mail: Spokane to Sydney » | Doma Bohemian Beer Cafe, Potts Point » | Chinese Moon Festival » | Pyrmont Growers Market » | Haldon Street Festival: Part II » | Grab Your Diary, 9-30 Sept » | Haldon Street Festival, Lakemba » | Neil won't kneel » | Sydney Sandwich Social »

Friday, September 16, 2005

SHF#12: Coconut pandan baked rice custard

Every month foodbloggers from around the world are invited to participate in simultaneous cook-offs around a theme ingredient. For the 12th edition of Sugar High Friday, Elise revealed the lastest theme as custard.

I was a little skeptical at first I'll have to admit. Custard sounded so limiting. Custard tart. Baked custard. Creme caramel.

But a little more legwork and, well, more and more recipes came out of the woodwork internet. I was particularly intrigued by the sounds of a rhubarb and custard pie, but time and lack of shopping opportunities had me rummaging in the cupboards last night as deadline (and midnight) approached.

I ended up whipping up a baked rice custard which was quick, easy and very comforting. For a little more interest I flavoured this with pandan and coconut which worked well.

The custard was delicately wobbly but quite rich and eggy. The rice sank to the bottom creating a stodgy base which contrasted with the light custard.

I used plain long grain rice but I think pudding (short grain) rice would probably make this stickier. And I think using palm sugar would help enhance the Thai nuances of the coconut and pandan.

Coconut pandan baked rice custard

3 eggs, well-beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
2/3 cup cooked rice
1/2 tsp pandan essence
1/2 tsp coconut essence (or substitute 1/2 cup coconut milk and reduce plain milk accordingly)
1 tablespoon butter, cut into small squares
cinnamon for sprinkling

Mix eggs, sugar and salt until well-combined.
Stir in hot milk slowly, gradually incorporating.
Add rice and essences and mix well.
Pour mixture into baking dish.
Sprinkle cinnamon on top and dot with cut squares of butter.
Place dish into a deeper pan (to make a waterbath) and place into a 150C oven.
With the dish in the oven, pour boiling water into the outer pan to create a bain marie (it should be about 1/3 to 1/2 the way up the baking dish height).
Bake at 150C for about 60-90 minutes taking care not to overcook (the middle should be set but slightly wobbly).

Check out the full wrap-up of eggy entries by Elise from Simply Recipes.
9 comments - Add some comment love

posted by Anonymous on 9/16/2005 11:09:00 pm


  • At 9/16/2005 11:32 pm, Blogger Nic said…

    I think that I agree that short grain rise is usually the way to go for custards, but this looks great even if the rice was slightly less than ideal. I love the color on the top of the custard.

  • At 9/17/2005 12:30 am, Anonymous Anonymous said…

    What a fantastic sounding combination! Delicious flavour fusion of east and west. Delish!

  • At 9/17/2005 9:44 am, Blogger Nupur said…

    Sorry if I sounds ignorant :) but what is pandan? Your custard looks wonderful!

  • At 9/17/2005 11:20 am, Blogger Joycelyn said…

    pandan and coconut are a match made in heaven...what a fabulous idea, to turn them into a custard...looks totally scrumptious, as always

  • At 9/17/2005 4:44 pm, Blogger boo_licious said…

    yum! I love rice pudding and your asian version sounds easy to make. Thanks so much AG.

  • At 9/18/2005 8:46 pm, Blogger Kelly said…

    Hey AG, glad to see you rustled something up before deadline! I bet the pandan and coconut flavours tasted great!

  • At 9/19/2005 4:22 pm, Blogger Babe_KL said…

    simply delicious!

  • At 9/19/2005 4:54 pm, Blogger Lori said…

    Ooh, I love pandan and coconut and custard too! Those are all ingredients that are easy to find here in Manila. :) Great entry!

  • At 9/19/2005 8:28 pm, Blogger Reid said…

    Hi AG,

    At least we had a similar idea. =) Looks yummy! Don't you just love pandan?


Post a Comment

<< Home

      << Read Older Posts       |       >> Read Newer Posts