Screw pine or Kashikeyo Pudding

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Ingredients

11/2 cup screw pine or kashikeyo (sliced)

3/4cup water

4 tablespoons cornstarch

1/4 teaspoon salt

1/2 cup heavy cream

3 large egg yolks

2 cups milk

1/2 cup sugar

Method:

In a large bowl, whisk together cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.

In a food processor grind screw pine with water until a paste. Set aside

Whisk the eggs into the cream and cornstarch mixture.

Combine the milk and sugar: Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved. Add screw pine (kashikeyo) paste and mix well.

Bring screw pine milk mixture to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.

Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the screw pine milk pot.

Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up!) At this point, the pudding will look much thicker.

Cook the pudding for 2 minutes: After the pudding starts boiling, cook for 2 minutes, whisking constantly and vigorously. Get your whisk into all corners of the pot.

After 2 minutes, remove the pudding from the heat

Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding, or devide into individual serving cups sprinkle few sliced screw pine on top and serve hot or cold. Cover with a lid and chill. Best eaten within 3 days.

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