If you’ve never smelled nor tasted pandan, you, my friend, have not lived. I cannot describe it—I, who am extremely chatty and generally articulate, find myself at a loss for words with the experience that is pandan. But I love it. Made from screwpine leaves and providing a sweet fragrance, it’s utterly worth buying pandan extract online or in Asian grocery stores. But this dairy-free custard, known in Thailand as sangkaya, is smooth and creamy and very delicious even without the pandan. If you don’t have it at first, try some pure vanilla extract—but treat yourself to the inexpensive experience that is pandan before too long. I like to serve this with a little toasted coconut, which, while not traditional, is delicious.
{ Serves 4 }
| Active Time | Function | Release | Total Time |
| 5 minutes | Pressure/Manual (High) | Natural | 55 minutes plus chilling time |
Dietary Considerations: Grain-Free, Gluten-Free, Nut-Free, Soy-Free, Dairy-Free, Vegetarian
1. In a 6-cup heatproof bowl, whisk together the eggs, coconut milk, sugar, and pandan extract. Cover the bowl with aluminum foil.
2. Pour the water into the Instant Pot. Place a steamer rack in the pot. Place the bowl on the rack.
3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. A knife inserted into the center of the custard should come out clean. If not, resecure the lid on the pot and close the pressure-release valve. Cook for an additional minute at HIGH pressure. At the end of the second cooking time, allow the pot to sit undisturbed until the pressure has released.
4. Chill in the refrigerator until the custard is set. Top with toasted coconut and serve.
Note: Pandan extract is used in Southeast Asian, Indian, and Indonesian cooking. It has a lightly floral, basmati rice–like fragrance and taste, and a bright green color. Look for it at Asian markets or online.