Thai Pandan Custard Toast (Sangkhaya Bai Toey)

In a small saucepan, whisk together the coconut milk, granulated sugar, cornstarch, egg yolk, and salt until smooth. If using a pandan leaf, add the knotted leaf to the mixture.

Heat the mixture over medium-low heat, stirring constantly with a whisk, until it thickens to a custard-like consistency, about 8-10 minutes. Do not boil. If using a pandan leaf, remove and discard it once the custard has thickened. If using pandan extract, stir it in now.

Remove the custard from the heat and transfer it to a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool to room temperature, then refrigerate for at least 30 minutes to chill and firm up.

While the custard chills, toast the bread slices. You can use a toaster or toast them in a pan. To pan-toast, melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add the bread slices and toast for 2-3 minutes per side, until golden brown and crisp.

Once the toast is ready and the custard is chilled, spread a generous amount of the pandan custard over each slice of toast.

Serve immediately and enjoy this unique Thai-inspired treat.