If you have been following my blog, you can easily tell that pandan is our favorite flavour. It has that sweet fragrant and lovely green colour and is used a lot in Asian culinary especially South East Asian. In Indonesia, where I come from, pandan is used on numerous traditional sweet cakes/snacks/drinks for it’s smell and colour, there are some savoury dishes that also use pandan for extra fragrant; we can say pandan is a staple in almost every household.
At home, my mom likes to bake this custard tarts in the original flavour, just with a dash of vanilla extract. When I tried this first time, I divided the custard into two batches, one just the original and I add pandan extract to the other batch. Turns out my husband prefers the pandan ones and I, too agree with him. The pandan ones have that nice smell and I think they look pretty (read: unique).
