“Are you trying to kill me?” My husband asked as I put a plate infront of him.
“Ha! Not yet.” I told him. “I have get some life insurance on you first!”
The reason for his outburst was because infront of him was this toast, slathered with a caramelized coconut custard and a considerable amount of sliced butter. I had been finding ways to use up my twenty egg yolks from my last macaron class and had started with making pasta with six egg yolks. Then I made some portuguese custard tarts (another four there) and used up six to make some ice cream. All this time my husband was the lucky recipient of all the egg yolk laden dishes.
So down to four egg yolks I decided to make some Coconut Custard (Kaya Jam). I learned about a recipe from Amy Beh which I had seen floating around the internet and was keen to try. I must confess that I used the thermomix to make this as I have no patience to continuously stir for more than an hour which is what the recipe requires. I used the first two egg yolks for the first test batch where I followed Amy’s recipe but thought the resulting custard wasn’t caramelized enough for my liking. The next batch I caramelized the sugar and poured hot coconut milk into the caramel creating a darker and richer base for the custard. The result was what I was hoping for – my husband enjoyed it and mentioned that it tasted like latik which is a highly addictive Filipino fried coconut milk curd.
A few friends had different feedback as I had asked them to compare it to the Kaya they had grown up with. Texturewise, mine was a bit thin (next time I’ll cook it at a higher heat), some thought it should taste a bit more “eggy” but otherwise, I was very pleased with the result.
So twenty egg yolks gone in four recipes. My next macaron class is on the 28th of November so if you have any ideas on what I can be doing with the next batch of egg yolks – let me know!
Coconut Custard Jam
Recipe Adapted from Amy Beh
- 3 eggs
- 2 egg yolks
- 150 grams caster sugar
- 270 ml coconut milk (at least 80% coconut content
- 3 pandan (screwpine) leaves, tied in a knot
- In a saucepan, bring the coconut milk to a boil and set aside. In a separate sauce pan heat the sugar until it caramelizes into a rich brown colour. Once this happens immediately remove from the heat and pour the heated coconut milk onto the sugar. Be careful as there will be a lot of steam created.
- Allow the sugar/coconut milk mixture to cool to 45c. In a bowl, mix the eggs and egg yolks and add the sugar/coconut milk mixture. Place the bowl (make sure it is heat proof) on top of a double boiler and add the pandan leaves. Cook over a gently simmering water for around 65 minutes until the mixture has thickened. Be mindful that if the heat is too strong the eggs will scramble. If this happens, you have gone too far. Remove from the heat and smoothen the mixture using a stick blender.
Coconut Custard on the Thermomix
- In a saucepan, bring the coconut milk to a boil and set aside. In a separate sauce pan heat the sugar (keep stirring) until it caramelizes into a rich brown colour. Once this happens immediately remove from the heat and pour the heated coconut milk onto the sugar. Be careful as there will be a lot of steam created.
- Allow the sugar/coconut milk to cool to 45c. Place this along with the eggs and egg yolks in the thermomix bowl and mix on speed 4 for 15 seconds.
- Add the pandan leaves and then attach the butterfly. Cook on reverse, stir speed at 80c for 65 minutes.