Pandan Spread

5 pandan leaves, chopped

¾ cup water

2 eggs

1 ¼ cups coconut cream

¾ cup white sugar

¼ cup evaporated milk

10 slices white bread, cut into squares

Blend pandan leaves and water together in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice; you can discard anything more than that.

Beat eggs in a bowl; add coconut cream and sugar and continue beating until sugar is dissolved.

Place egg mixture over a double boiler and stir while heating. Add evaporated milk and pandan juice. Stir until mixture has thickened into a custard, 5 to 7 minutes.

Remove from heat and spoon into a serving dish. Serve custard with squares of white bread.