Thai Bread with Coconut Custard

Whisk together the flour, yeast, sugar, and salt. Add the egg and warm milk, then knead into a dough. Incorporate the softened butter at the end and continue kneading for another 8–10 minutes.

Cover the dough and let it rise in a warm spot for 1 to 1.5 hours until roughly doubled in size.

Punch down the dough, shape it into a small loaf or round boule, and transfer to a baking pan. Let it proof for another 30–40 minutes.

Bake at 180 °C (350 °F) for about 25–30 minutes until golden brown. Cool completely.

For the custard, whisk together the eggs, sugar, starch, salt, and vanilla. Pour in the coconut milk and mix thoroughly.

Cook the mixture over low heat, stirring constantly, until thickened. Do not let it come to a rolling boil. Chill completely.