A. The Crust:
1) In a large mixing bowl sift together the flour and cornflour.
2) Rub the butter into the flour and cornflour mixture.
3) Add the superfine/caster sugar.
4) Mix to a dough with the egg yolk (add water if necessary).
5) Knead the dough very lightly on a floured surface.
6) Take a small piece of dough, the size of a Custard mould. Cut out with a cookie cutter.
B. The Filling:
1) Put the milk, pandan leave and sugar into a heavy-bottomed saucepan.
2) Heat very gently, stirring to dissolve the sugar.
3) Do not allow the mixture to boil.
4) Beat the eggs with a hand whisk.
5) Pour the hot milk onto them and mix together lightly.
6) Cook, stirring all the time over a pan of simmering water.
7) When the custard coats the back of a wooden spoon it is ready.
8) Pour into custard cups and steam over low heat till cooked.
6) Leave to cool, then chill in the fridge and serve.
Remarks: Before preparing the custard, make sure the filling ingredients are at room temperature. This helps prevent the filling from separating.
*Milk, Cream or ? Feel free to experiment, depending on how rich you want the custard to be.
One final tip: Yellow food coloring will give the custard that lemony look found in restaurant dishes.