Spicy Pandan Chili Custard Towers

Instructions

1. 1

   Prepare the custard base: Blend silken tofu until completely smooth in a blender. Strain through a fine-mesh sieve into a large bowl to ensure a silky texture. (5 minutes)

   ~5 min
2. 2

   In a saucepan, combine coconut milk, sugar, and pandan leaf extract. Heat gently over medium heat, stirring until the sugar dissolves completely. Do not boil. (5 minutes)

   ~5 min
3. 3

   Whisk the egg yolks in a separate small bowl. Gradually temper the hot coconut milk mixture into the egg yolks, whisking continuously to prevent scrambling. (3 minutes)

   ~3 min
4. 4

   Pour the tempered egg mixture back into the saucepan with the remaining coconut milk. Cook over low heat, stirring constantly with a whisk, until the custard thickens slightly and coats the back of a spoon. Do not boil. (7 minutes)

   ~7 min
5. 5

   Strain the custard mixture through the sieve into the blended tofu. Add salt and light soy sauce, and whisk gently to combine. (2 minutes)

   ~2 min
6. 6

   Prepare the chili-umami infusion: Finely mince the bird's eye chilies and garlic. Combine them in a small bowl with 1 teaspoon of water. Let sit for 10 minutes to allow flavors to meld. (10 minutes)

   ~10 min
7. 7

   Carefully fold the chili-umami mixture into the tofu-custard base. Be mindful not to overmix, as you want small flecks of chili and garlic visible. (2 minutes)

   ~2 min
8. 8

   Pour the custard mixture into 6 individual ramekins. Place the ramekins in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins (a water bath). (5 minutes)

   ~5 min
9. 9

   Bake in a preheated oven at 160°C (320°F) for 30-35 minutes, or until the custards are set but still have a slight wobble in the center. (35 minutes)

   ~35 min
10. 10

    Remove from the oven and let the custards cool in the water bath for 10 minutes before carefully removing them. Chill in the refrigerator for at least 2 hours before serving. (120 minutes)

    ~120 min