Thai cuisine · Breakfast & Eggs

Khanom Pang Sangkhaya

Toasted white bread with thick pandan-coconut egg custard, patiently stirred to creaminess in a water bath.

Ingredients · for 4 servings

• 4 eggs
• 250 ml coconut milk
• 120 g palm sugar
• 2 pandan leaves (or 1 tsp vanilla extract)
• 1 pinch salt
• 8 slices white bread

Instructions

1. Wash the pandan leaves, cut into pieces and purée finely with 4 tbsp water, press the green juice through a fine sieve and discard the fibers.
2. Whisk the eggs with the palm sugar and the salt in a heatproof bowl until the sugar has largely dissolved – do not beat until foamy.
3. Stir in the coconut milk and pandan juice and pour the mixture once through a fine sieve into a second heatproof bowl so no egg strands remain.
4. Set the bowl over a gently simmering water bath and stir the custard continuously for 20–25 min. until it thickens and coats the back of a spoon.
5. Remove the custard from the water bath and let cool for 10 min. – it thickens noticeably further as it cools.
6. Toast the white bread slices until golden brown, halve diagonally and spread with the warm coconut custard, or serve the custard alongside for dipping.