1 minute. Turn off the heat and let steep for 10 minutes*.
Depending on how much of a masochist you are, either wring
out the hot leaves into the pot right away or wait until they’re
cool enough to handle. You want to extract as much flavor from
them as you can. Once you wring them out, discard them.
Set up a double boiler by bringing a pot of water to a gentle
simmer and finding a stainless-steel bowl that fits neatly on top.
Place the eggs, yolks, and salt in the bowl and whisk, and then
carefully whisk in the hot infused coconut milk.
Set the bowl over the pan of simmering water and whisk,
gently, for the next 15 to 20 minutes (you don’t have to do it
constantly; just keep it moving around). The goal is to keep the
eggs from scrambling, so if you think the mixture’s getting too hot,
take it off the heat for a bit*.
After 15 minutes, the mixture should start to thicken (you may
switch to a rubber spatula at this point). You know it’s done when
you can make a line in the curd with your spatula and the line
stays visible for a second. When that happens, remove the curd
from the heat and allow to cool. You can either use it right away or
refrigerate it, covered, for later use.
To finish the dish, put 2 slices of pain de mie into one toaster
slot at the same time*. This will brown the outsides but keep the
insides uncooked. When they’re toasty, spread the uncooked part
of one slice with the coconut curd. Lay on a few slices of cold
salted butter and top with the other piece of bread. Cut the
sandwich into quarters and set aside. Repeat with the remaining