Salted Caramel Kaya
I have not made Kaya (Coconut Custard) in a while and felt like having some on a slice of toast this afternoon. I've always used a rather easy method to make it, so it's not at all a daunting task. None of that stirring and stirring for hours.
What I did different today was to make a salted caramel-version of it, hence this Salted Caramel Kaya. It was sinfully delicious and thank God the old packet only had one last slice of bread in it or I would have overdosed on carbo today.
Salted Caramel Kaya :
3 large Egg Yolks
125ml thick Coconut milk
2 drops Pandan essence
The Salted Caramel :
50g Salted Butter
Beat the yolks, sugar, coconut milk and pandan essence together in a microwaveable bowl.
Microwave on high (mine's 750W) for 5 minutes.
Remove and stir the custard furiously. It doesn't matter if it's curdled.
Return to the oven and microwave for another 3 minutes. Remove and stir the custard again. Set aside.
In a heavy-bottomed saucepan, simmer (stirring from time to time with a wooden spoon) the sugar with the salted butter till the mixture turns brown and the oil separates from the rest. It's a bit like clarifying butter to obtain ghee.
Remove/drain the oil, leaving the brown mass in the saucepan. Add the custard and keep stirring it on low heat till you get a uniformly brown and smooth kaya.
Leave it to cool completely before storing in the fridge.