In a small sauce pan over medium low heat, add coconut cream, sugar and palm sugar. Whisk until combined.
Add pandan leaves and cook for 2 minutes
Remove from heat and slowly add one egg yolk at a time. Make sure you whisk in between adding each eggs to avoid making scrambled eggs.
Return to a medium low heat for another 2 minutes. You will start noticing the mixture getting thicker.
Remove from heat and remove pandan leaves. Pour into glass jar and set aside in the refrigerator for at least 1 hour. The mixture will continue to thicken in the fridge.
To make Kaya Toast, toast your bread, add a layer of kaya jam and slice butter and put in between the bread!