Thai Coconut Custard Dip Sangkhaya Recipe

Ingredients

• 2 to 3 frozen pandan leaves, thawed, rinsed, and blotted dry (see note)
• 1 cup coconut milk or a combination of ½ cup coconut milk and ½ cup of whole milk
• 3 large egg yolks
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/8 teaspoon salt
• 1 tablespoon cornstarch
• About 6 ounces of white bread (pain de mie, brioche, sweet dinner rolls work well), cut into 1-inch cubes

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