Pandan & Bael custard, Charcoal Brioche & Milk Crumbs

by Ling @ 22 Oct 2013

Ingredients
100ml milk
50g pandan (screwpine leaves), dehydrated and chopped
50g bael tea
100ml cream
1 vanilla pod, split and scraped
40g sugar
3 egg yolks
6g corn flour
Charcoal brioche and milk crumbs, for serving
Roselles and edible flowers, for garnishing

Preparation
Place the milk, pandan and bael tea into a cooking pot and set aside to infuse. Add in the cream and vanilla beans and heat mixture to a boil. Set aside. Whisk the sugar and egg yolks in a saucepan until creamy. Strain and pour the infused pandan and bael tea mixture and continue whisking over a medium heat until the back of the wooden spoon is coated with a viscous texture. Remove saucepan from the heat and set aside the custard mixture to cool.

Place the pandan and bael custard onto the bottom of each serving plate and top with the charcoal brioche and milk crumbs. Garnish with roselles and edible flowers.

Serves 4

Pandan & Bael custard, Charcoal Brioche & Milk Crumbs

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