Begin by combining the pandan leaves with coconut milk in a blender. Blend until the mixture is finely ground. Place a sieve lined with muslin or several layers of cheesecloth over a heavy-bottomed saucepan. Pour the pandan coconut mixture through the cloth-lined sieve, stirring as the liquid drains. Once the flow slows, gather the corners of the cloth and gently squeeze to extract as much liquid as possible. Discard the remaining pulp.

Stir in the sweetened condensed milk and set the saucepan over medium heat. Warm the mixture until it begins to steam gently—avoid bringing it to a boil, as overheating can cause it to bubble over quickly. The purpose here is to gently preheat the base, which helps reduce the cooking time for the custard.

In a separate mixing bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and continue whisking until the mixture is smooth and fully combined.

Once the coconut milk mixture is hot, carefully temper the egg mixture by drizzling in a small amount of the hot liquid while continuously whisking. It helps to secure the bowl with a damp kitchen towel to keep it steady. Continue slowly adding more of the hot coconut mixture while whisking vigorously. As the mixture loosens and becomes more fluid, you can pour the rest in at a steadier pace.

Return the combined mixture to the saucepan and place it over low heat. Stir constantly and briskly with a rubber spatula, ensuring you reach into the corners of the pan to prevent scorching. Keep the heat low and consistent—this gradual approach helps avoid curdling or lump formation. If thickening seems slow, slightly increase the heat, but continue stirring nonstop.

The custard will gradually thicken. Once it reaches a point where it no longer increases in viscosity, remove the pan from the heat. Stir in the evaporated milk to adjust the consistency to your liking—less for a spreadable custard, more for a silky dipping sauce.

For a perfectly smooth texture, strain the custard through a fine-mesh sieve to remove any bits of cooked egg or pandan fiber. If using a plastic sieve, allow the custard to cool slightly beforehand to avoid warping the mesh.

To serve, warm soft bread cubes by lightly steaming them or microwaving for 15–20 seconds wrapped in a damp paper towel. Spoon the custard into a serving bowl, and for extra creaminess, drizzle a little evaporated milk on top before serving. Enjoy warm with the freshly heated bread.