Hailing from Malaysia, the coconutty, eggy flavor of this green jam seasoned with warm spices and a hint of black pepper is a one-way ticket to more indulgent-tasting toast, desserts and more.
Ingredients
- 2 each eggs
- 2 each egg yolks
- 2/3 cup fine caster sugar
- 1 tablespoon cornstarch
- 5 each star anise, sub. 1 tsp McCormick® Culinary Anise
- 2 each Cinnamon Sticks broken
- 1/2 teaspoon Black Pepper, Whole
- 1 tablespoon sugar
- 1 tablespoon water
- 1 cup Thai Kitchen Coconut Milk
- 1 teaspoon pandan extract
- 1 teaspoon Pure Vanilla Extract, Premium
- 1/2 teaspoon salt
Nutrition Information
(per serving)
Hailing from Malaysia, the coconutty, eggy flavor of this green jam seasoned with warm spices and a hint of black pepper is a one-way ticket to more indulgent-tasting toast, desserts and more.
Key products
Instructions
Prep
- In a bowl, whisk together eggs, egg yolks, sugar, and cornstarch until smooth and slightly thickened. Set aside.
- In a saute pan toast star anise, cinnamon, and black peppercorns until fragrant. Add water and sugar and cook until sugar has caramelized. Remove from heat.
- In a saucepot, over medium heat combine caramelized spices, coconut milk, pandan extract, vanilla, and salt. Heat, stirring, until mixture reaches 160°F. Slowly temper warm milk into egg mixture.
- Return tempered egg mixture to heat and cook, stirring constantly, until thickened. Remove from heat and cool completely. Hold refrigerated and use as desired.
