I’ve had a bit of a hankering recently. What’s been missing from my stomach are the custard buns from Yum Char. You know the ones with the crunchy sweet topping that will often shatter all over the plate if you put a tooth wrong? There are usually two options open under such circumstances. I could go to Yum Char, but Mrs P goes for the savoury rather than sweet, and these days I prefer dumplings to buns that will fill me up with bread all too quickly. I could try to make some myself, but online recipe pickings were slim (no pineapple for Mrs P) as is free time with work as busy as ever and study commitments ramping up.
Enter this little gem from Peter Gordon. I get the flaky, coconut, custard, sugary crunch that is the joyful essence of my hankering, with only a quarter of the effort required for the real thing. What’s more, there’s the added bonus of being able to add whatever accompaniments that strike my mood. You’ll need:
4 old croissants
80g softened butter
40g white sugar
2-4 drops pandan extract (on this occasion I had to use vanilla extract, still delicious)
2 teaspoons sifted flour
120g desiccated coconut.
Heat oven to 170 degrees Celsius. Saw your way through the centre of the croissants leaving them just intact but capable of opening flat on your chopping board. Beat the butter and sugar together until nice and creamy. Follow by beating the egg and pandan/vanilla extract into the mix. Sift in the flour add a pinch of salt then combine it all with the coconut. Spread the mixture like butter over the croissants, put in the oven on a tray lined with baking parchment, and wait 12-15 minutes until they look something like this:
With jam (I used homemade strawberry from Mama Peckish because that’s what I have, but cherry is probably the best – credit where it’s due, that’s Peckish Sr’s idea)
With Boysenberry Ice Cream (Mrs P approved)