Salted Caramel Kaya

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

80g Sugar

125ml thick Coconut milk

2 drops Pandan essence

The Salted Caramel :

50g Sugar

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.