Coconut Pandan Custard Slow Cooker Recipe

Coconut Pandan Custard Slow Cooker Recipe

Ingredients

Serves 4

Active Time 5 minutes

Pressure/Manual (High) Natural Release

• 3 large eggs, beaten
• 1 cup full-fat coconut milk
• ¾ cup sugar
• 3 or 4 drops pandan extract (see Note) or pure vanilla extract
• 2 cups water
• toasted coconut for garnish

Method

1. In a 6-cup heatproof bowl, whisk together the eggs, coconut milk, sugar, and pandan extract
2. Cover the bowl with aluminum foil
3. Pour the water into the Instant Pot
4. Place a steamer rack in the pot
5. Place the bowl on the rack
6. Secure the lid on the pot
7. Close the pressure-release valve
8. Select MANUAL and set the pot at HIGH pressure for 30 minutes
9. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
10. A knife inserted into the center of the custard should come out clean
11. If not, resecure the lid on the pot and close the pressure-release valve
12. Cook for an additional minute at HIGH pressure
13. At the end of the second cooking time, allow the pot to sit undisturbed until the pressure has released
14. Chill in the refrigerator until the custard is set
15. Top with toasted coconut and serve
16. It has a lightly floral, basmati rice-like fragrance and taste, and a bright green color
17. Look for it at Asian markets or online

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