“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.
[…] the mix page 21: Kaya from […]
I got an F for my attempt to make kaya…
oh my goodness!!! reminds me of my childhood!
This looks sinfully delicious! Trissa, I was so delighted to see you visit my blog. Thanks so much again:-)
oh my god! Sold! that butter slab is like a brick!! But I like!! I need a toast NOW!
I’ll need to make a point to have some egg yolk leftovers, too. I’ve been wanting to make Portuguese custards for a while. Then I can also try this jam. I’ve never heard of kaya jam before–is it close at all to the flavor of coco jam in the Philippines? I remember that and I liked it a lot as a kid, especially with pan de sal.
Wish I could attend one of your macaron classes. Still on my to-do list…
This looks like dulce de leche – looks awesome. Yum
That looks marvelous, Trissa! You were inventive using up all those egg yolks. I think I may HAVE to make this ASAP!
OMGoodness, that must be the most decadent breakfast I’ve ever seen! Drool!
I think you are trying to kill us!! My gosh this is mouth-watering!!
Loved your comments on my site about the lemons – I do that all the time – it is so good to hear that others are the same as me!!! I guess we are all just too enthusiastic to cook!! Think we are better than we are – and just plough on ahead “knowing all!!”
4 egg yolks isn’t so bad, haha. your kaya is seriously so gorgeous and finger lickin good!
oh my goodness. how have i lasted 27 years without ever trying this? i feel as though those years have been wasted. 🙂
Wow! I love Kaya. My friend from Singapore always brings me some back from his holidays but this must be amazing because it’s homemade.
Ok – I am making this!! I have some extra Pandan leaves in the freezer which took 3 Asian supermarkets to finally find and i couldn’t think of any better recipe to use them on.
Thanks for sharing!
My heart skipped a beat at the first photo but the rest of me was yearning for it! Gorgeous, it’s just asking to be greedily devoured.
Wow, this looks amazing….and deliciously sweet. I don’t have a Thermomix so would have to take the long-cut version. Probably worth it by the looks of it.
After a macaron session, I always seem to make copious quantities of ice cream! I feel like you can’t have enough. At least it stores well?
I am so glad I found this recipe! I just got back from a trip to Singapore and ate Kaya toast every day but I did have to remove some of the butter from the toast, I just can’t eat that much butter.. Will definately be making this 🙂
I am one of the lucky ones who have tasted your kaya!! The texture and flavour are spot on!!
Good lord woman! You are trying to kill us! I enjoy kaya in very small amounts…but I have to admit-it’s a wicked delicacy.
Wow, Trissa, that looks amaaaaazing! Those partial drips are perfectly styled and shot. I almost made kaya last year but ran out of time. Better late than never, right?
perfect!
look’s yummy!
So jealous you having a Thermomix Trissa, it must make these little morsels so quick n easy…., this looks just divine.
ha! That is the toast I would love to have 🙂
oh wow – i just had a heartattack looking at that foto =p
It looks so wonderful, I am going to have a go at this. Toast, slather of butter, slather of kaya = major drooling effect from my end.
If this is the same kaya I got to taste last weekend, it was delicious! Looks really good!
Love this stuff. So much that I actually paid about $7 for kaya toast at KL Airport.
ah! i wish I was near you.. i would gladly have gobbled these yolk-rich meals and lessened the “burden” for you hub.. hehe.. i love the idea of the coconut custard.. will get on it when I run thru my vast supply of apple butter LOL
Haha, I love your husband’s response. Looks yummy!
This sounds delicious. I wonder if that yummy looking sandwich would taste god with bananas on it. Definitely a good way to use up some egg yolks!
*kisses* HH
ooooo I cannot wait to try this in the Thermomix. I almost always make pavlova shells with my leftover whites. They keep for a very long time and I have a wonderful dessert ready any time! I still have to post making them.
Now, that is butter on that toast! Are you sure you didn’t buy some insurance without him knowing?
🙂
XO
Valerie
So glad you found something yummy to make with all those egg yolks. Hope your hubby appreciates it. Don’t tell him about the $10m life policy though 😉
The kaya was delicious! I ate my share with a spoon, haha.
The dialogue between your husband and you was funny.
Trissa, you’re exactly killing him with this heavenly tasty food. Send some kaya jam to kill me too, lol.
Kaya is not easy. I almost had a failure too. Super save by my mister :0
YAY for twenty egg yolks successfully dispensed…TWENTY??? Egaaaads Triss…hats off to you. Look at that first picture. It’s stepping right off your blog with wicked temptations! Well done indeed. I ♥ culinary experiments; just makes the world a more delicious place!
Haha, you’ve really recreated the kaya toast complete with the artery clogging slab of butter! No wonder your husband had to protest! Your kaya tastes authentic – there are many different versions even in Singapore- so you don’t have to be too fixated about what is right. I would gladly eat your kaya toast! Beautiful drool-worthy photos!
Oh Dan. Trust him to ask you that question ehehehe. I love Kaya. Its so rich and delicious, especially with tonnes of butter. Arrggghhhh..
Oh gosh I want to reach a finger out through my screen and into the bowl of sweet coconut goodness! This is not helping my diet at all. 😛