Cream Style Corn Custard

1 litre coconut milk
1 tin cream style corn
2 pandan leaves
1 tsp salt
180g custard flour
240g sugar

Method
Take some of the coconut milk to blend with the custard flour to form a paste free of lumps.

Boil the remainder of the coconut milk with pandan leaves, salt and sugar for 15 minutes.

Slowly add the custard paste into the boiling coconut milk and stir over fire continuously till it forms a cream. Add in the cream style corn and stir thoroughly over fire.

Pour into a tray or moulds to cool before placing in the refrigerator. Chill and serve cold.