Quick Pandan Kaya Toast

1. Scoop out the thick cream from the coconut cream container/tin and add to a small pot (leave behind the thin, watery liquid).
2. Add in sugars, salt and a couple of drops of pandan flavouring (a little goes a long way). Gently and stir everything in the pot until all the sugar has dissolved. Turn off the heat.
3. Place egg yolks in a medium sized bowl. Whisk to combine.
4. Continue to whisk the egg yolks as you gradually add in the warm coconut cream mix.
5. Add this egg and coconut cream mix back into the pot and gently heat. Continue stirring this mix with a spatula until it thickens (about 5-8mins) in the gentle heat.
6. Toast some bread & spread your kaya jam over. Add a slab of butter as pictured. PURE INDULGENCE! 

Notes:

• Your kaya will thicken further after it cools.
• Allow your kaya to cool then spoon into a sterilised jar and chill before serving.
• You can use real pandan leaves but we find using pandan flavouring saves so much time!