Place milk in saucepan and burn over medium-high heat, until reduced, stirring to remove milk solids from bottom as needed.

Combine 150 g white sugar with eggs and yolk in large mixing bowl, whisk until smooth and combined.

Combine burnt milk, heavy cream, salt, pandan, and 100 g sugar in saucepan over medium heat and bring to simmer, then strain and temper into egg mixture, return to saucepan and heat until thickened.

Remove from heat, blend, pass, chill, and reserve in storage containers for service.