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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.

14 comments - Add some comment love

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posted by Helen (AugustusGloop) 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 ChubbyCat 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 J 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 9/17/2005 6:06 pm, Blogger Helen (AugustusGloop) said…

    Hi Nic - Yes it was only afterwards that I realised I should've used short grain. The top was nicely browned but luckily not overcooked inside. I think I saved it just in time! =)

    Hi ChubbyCat - Ahhh it was a bit of a last-minute burst of creativity. I'm not a big fan of sultanas and rice so I had a bit of a rummage around in the cupboards.

    Hi Nupur - There is no such thing as a silly question! Pandan is the flavour you get from the pandanus leaf (sometimes called screw pine). It's hard to describe its subtle flavour but it often adds a pale green colour to things. Pandan chiffon cake is delicious.

    I've add a hyperlink to the wikipedia page in the post now.

    Hi J - Yes pandan and coconut are yummy together. Your efforts far exceed my last-minute offering though! =)

    Hi boo licious - This was very easy to make! They're the best kinda recipes in my opinion! =)

  • 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 9/18/2005 10:57 pm, Blogger Helen (AugustusGloop) said…

    Hi Kelly - Yes our time zone has some advantages!

    The pandan and coconut tasted good. Maybe I'll try strawberry and Cointreau next? =)

  • 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?

  • At 9/19/2005 10:58 pm, Blogger Helen (AugustusGloop) said…

    Hi babe_kl - Thanks. It was quite tasty!

    Hi Lori - I love an easy recipe. And tropical flavours always have a soft spot with me.

    Hi Reid - lol. Yes, I noticed that! Except you used real pandan leaves. You have real street cred! I'm just a faker =)

    Yes pandan is yum. Very hard flavour to describe though as it's quite subtle. I notice a lot of questions about it.

  • At 9/21/2005 6:07 am, Blogger Jennifer said…

    This looks and sounds like a really rich, fabulous dessert..and I have to say the best thing to come out of SHF is the use of the word "wobbly" all over the place. I love it!

    Thanks Agustus for sharing this with us - the flavour combination alone is mouth watering!

  • At 9/26/2005 9:17 pm, Blogger Helen (AugustusGloop) said…

    Hi Jennifer - lol. Yes the word 'wobbly' was certainly well-used!


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