Pandan Egg Custard (dip) (Sang Ka Ya Bai Toey สังขยาใบเตย) | Cook Thai with Mumu

A nice dessert dish to go with some soft bread. This dish is an adaptation of kaya spread, and is used for dipping instead!
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Ingredients (portion at the end of video is half)
1) Pandan Leaves: 3 leaves
2) Milk: 1/2 cup first + 1/2 cup after finished blending
3) Egg Yoke: 2 yolks of large eggs
4) Sugar: 4 teaspoons
5) Salt: tip of teaspoon
6) Corn Starch: 1/2 tablespoon
Eaten with white bread
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Thai name of all ingredients in case you want to show to Thai shop keeper: 1) ใบเตย 2) นมสด 3) ไข่แดง 4) น้ำตาล 5) เกลือ 6) แป้งข้าวโพด
Allergen advice: Egg, Lactose (milk)