Kaya Custard in One Pot

Name: Kaya Custard in One Pot
Cuisine: singapore
Ingredients: 1 cup Coconut milk; 1/2 cup Evaporated milk; 1/4 cup Sugar; 4 Egg yolks; 2 tbsp Kaya jam; 1 tsp Vanilla extract; 1/8 tsp Salt

A recipe from singapore.

🇸🇬 singaporeQuick MealLow SodiumOne-Pot

Nutrition (per serving)

450Calories

12 gProtein

60 gCarbs

12 gFat

20 gSugar

800 mgSalt

Ingredients

1 cup Coconut milk
1/2 cup Evaporated milk
1/4 cup Sugar
4 Egg yolks
2 tbsp Kaya jam
1 tsp Vanilla extract
1/8 tsp Salt

Method

Heat the coconut milk and evaporated milk in a heavy saucepan over medium heat until steaming, about 3 minutes, stirring constantly to prevent scorching.
Whisk the sugar into the milk mixture until completely dissolved, then reduce the heat to low and let it simmer gently for 5 minutes, watching for a slight thickening and a golden hue.
In a separate bowl, beat the egg yolks until pale and frothy, then temper them by slowly pouring in a ladle of the hot milk mixture while whisking vigorously.
Return the tempered yolks to the saucepan and cook over low heat, stirring continuously with a heat‑proof spatula until the custard thickens to a velvety consistency, about 8–10 minutes, ensuring the temperature does not exceed 80°C to avoid curdling.
Fold in the kaya jam and vanilla extract, stirring until fully incorporated and the custard takes on a bright orange glow, then remove from heat and let it cool slightly.
Pour the custard into two heat‑proof ramekins, cover with cling film touching the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours before serving.