Run the tines of a fork through the pandan leaf, if using. Tie in a knot. Pour coconut milk into a nonstick saucepan, add pandan leaf and bring to just below a simmer. Remove from heat, cover and leave for 20 minutes. Discard pandan leaf.
Preheat oven to 350F (180C). Reheat (or heat) coconut milk to a boil. In a bowl, whisk together eggs, egg yolks and sugar until evenly blended. Slowly pour in coconut milk, whisking constantly. Add cream.
Strain into a pitcher and pour into 8 ramekin dishes. Set ramekins in a roasting pan and pour boiling water into pan to come halfway up sides of ramekins. Cook in oven for 20 - 25 minutes until a skewer inserted in center comes out clean. Remove ramekins from pan and leave to cool, Refrigerate until chilled.
Wine Pairing(s)
Hospices de Beaune 'Cuvee Raymond Cyrot' Pommard
Vincent Girardin 'Les Gravieres' Santenay 1er Cru
Matthieu De Brully Côte de Beaune-Villages
Louis Latour 'Les Chaillots' Aloxe-Corton
Louis Jadot Nuits-Saint-Georges 'Les Boudots'
Joseph Drouhin Pommard
Joseph Drouhin 'Laforet' Pinot Noir
Bouchard Père & Fils 'La Vignee' Bourgogne
Louis Jadot Pommard Clos De La Commaraine
Jean-Claude Boisset Pommard '1er Cru Les Chaponnieres'
Calories From Fat 210 Protein 2 Total Fat 23 Carbohydrates 17
Calories 272 Dietary Fiber 1 Calcium 21 Iron 1 Sodium 16 Vitamin A 218 Vitamin C 2 Cholesterol 20
This recipe has been added to the following public cookbooks:
Book One Tricia
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