Pait Pait Manis Kopi Hitam

Instructions

1. 1

   In a saucepan, combine the strong brewed black coffee and palm sugar. Heat over medium heat, stirring until the palm sugar is dissolved.

   ~5 min
2. 2

   In a separate mixing bowl, whisk together the egg yolks and cornstarch until smooth.

   ~2 min
3. 3

   Slowly temper the egg yolk mixture by gradually whisking in about half of the warm coffee mixture. This prevents the eggs from scrambling.

   ~3 min
4. 4

   Pour the tempered egg yolk mixture back into the saucepan with the remaining coffee mixture. Add the coconut milk and pinch of salt.

5. 5

   Cook over medium-low heat, stirring constantly with a whisk, until the custard thickens enough to coat the back of a spoon. Do not boil.

   ~15 min
6. 6

   Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

   ~2 min
7. 7

   Divide the custard evenly among 6 ramekins.

   ~1 min
8. 8

   Allow the custards to cool at room temperature, then cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 1 hour, or until well chilled.

   ~60 min