Durian pengat is durian cooked in coconut milk — the flesh scooped from ripe durians, mashed until smooth, then simmered with coconut milk, palm sugar, pandan leaves, and sometimes a little salt until the mixture thickens into a warm, intensely fragrant custard. It is served in small bowls, sometimes with additional fresh durian flesh on […]

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Leche flan is a steamed custard — egg yolks, condensed milk, evaporated milk, and sugar poured into an oval metal mold called a llanera lined with dark caramel, then covered and steamed until the custard sets firm and silky. When unmolded, the caramel runs down over the pale yellow custard in dark amber rivulets. The […]

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