Sangkaya (Thai Coconut Custard)

Fill a steamer pot with water and bring it to a gentle simmer over medium heat. The water should be simmering, not boiling, when you add the custards.

In a small saucepan, combine the coconut milk, palm sugar, and pandan leaf (if using). Warm over low heat, stirring occasionally, until the sugar is completely dissolved. Do not let the mixture boil or get too hot—you just want the sugar melted. Remove from heat and let cool slightly so it's warm but not steaming.

In a medium bowl, lightly whisk the eggs until they are just combined and slightly foamy. Avoid overbearing—you don't want a lot of foam on the surface.

While whisking the eggs continuously, slowly drizzle in the warm coconut milk mixture in a steady stream. This tempers the eggs gently and prevents them from scrambling. Keep whisking until everything is well blended. If a little foam appears on the surface, skim it off with a spoon for a smooth custard shape.

Place a fine-mesh sieve over a large measuring cup or bowl with a spout. Pour the custard mixture through the strainer to remove any unset egg bits or impurities, ensuring a silky texture.

Divide the strained custard equally among four ramekins (about 1/2-cup size). Cover each ramekin with a small piece of aluminum foil or a saucer that fits snugly, which will keep the custards shiny and prevent condensation from dripping onto them.

Place the ramekins in the steamer basket. Cover and steam over gentle simmering water (medium-low heat) for about 25 to 30 minutes. Keep the water at a gentle simmer, not a rolling boil, to keep the texture silky. Check by shaking gently: the custard should be set around the edges but slightly wobbly in the center when done.

Remove the custards from the steamer and let them cool to room temperature. They can be served slightly warm, at room temperature, or chilled. Sprinkle with toasted sesame seeds right before serving if desired.