Cameo Creme with a Bruneian Twist

Ingredients

In this Bruneian adaptation, the original American Cameo Creme is transformed by incorporating coconut milk and pandan leaves, which are commonly used ingredients in Bruneian cuisine. These additions infuse the dessert with a tropical twist, giving it a unique flavor profile that sets it apart from the traditional American version. We alse have the original recipe for Cameo Creme, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 egg yolks 4 egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon pandan juice (extracted from pandan leaves) 1 tablespoon pandan juice (extracted from pandan leaves)
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 22g
• Carbohydrates (total, sugars): 22g, 18g
• Protein: 4g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat until the mixture is hot but not boiling.
2. 2.
   In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot coconut milk mixture into the egg yolks, whisking constantly to prevent curdling.
3. 3.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10-15 minutes.
4. 4.
   Remove the saucepan from heat and stir in the vanilla extract and pandan juice.
5. 5.
   Strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
6. 6.
   Divide the mixture into individual serving dishes or ramekins. Allow them to cool to room temperature, then refrigerate for at least 4 hours or until set.
7. 7.
   Before serving, garnish each dish with a sprinkle of toasted coconut flakes.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Pandan juice — To extract pandan juice, blend pandan leaves with a little water and strain the mixture to obtain the juice.

Tips & Tricks

• For a stronger pandan flavor, you can add a few drops of pandan essence in addition to the pandan juice.
• To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Keep a close eye on them as they can burn quickly.

Serving advice

Serve the Cameo Creme chilled for the best taste and texture. It can be enjoyed on its own or accompanied by a crisp biscuit or wafer.

Presentation advice

To enhance the presentation, place a pandan leaf on each serving dish as a decorative element. The vibrant green color of the leaf will beautifully contrast with the creamy white Cameo Creme.