Sticky Rice with Durian Custard - Andrew Zimmern

Ingredients

• 1 1/2 pounds palm sugar
• 3 tablespoons water
• 1 1/2 teaspoons tapioca starch
• 4 ounces defrosted frozen durian flesh
• 1 cup plus 2 tablespoons eggs (about 5 large)
• 1 cup plus 1 tablespoon unsweetened coconut cream (preferably boxed)
• 2 fresh or frozen pandan leaves
• 1/2 teaspoon kosher salt
• Sweet Sticky Rice (see below), warm
• 2 1/2 cups uncooked Thai sticky rice (also called “glutinous” or “sweet” rice)
• 1 cup unsweetened coconut cream (preferably boxed)
• 1/2 cup granulated sugar
• 1 tablespoon kosher salt
• 1 fresh or frozen pandan leaf, tied in a knot
• A wide aluminum Chinese steamer
• One large or two smaller heatproof bowls or round baking pans (to hold the mixture in an approximately 2-inch layer
• A fine-mesh strainer
• An inexpensive sticky rice steamer set (both the woven basket and pot-bellied pot)
• Cheesecloth or a clean mesh rice-steaming bag