Combine egg yolks with 90g of sugar and gently stir to incorporate.
Add in coconut cream and knotted pandan leaves. Mix well.
Heat it up in a bain marie (water bath/double boiler) over medium low heat and stir continuously with a whisk until thickened.
Meanwhile, heat up 50g of sugar in a small pot (do not stir) until it turns a dark golden colour.
Immediately add the caramel into the kaya mixture and continue stirring until well combined.
Remove pandan leaves from the kaya and store in a glass jar in the refrigerator.