Bruise pandan leaves and steep in coconut milk and heavy cream over gentle heat for 5 minutes until fragrant. Do not boil. Remove from heat and let infuse for 10 minutes, then strain through fine sieve.
Mix cornstarch with whole milk until smooth paste. Set aside.
Whisk egg yolks with caster sugar until pale and creamy, approximately 2-3 minutes.
Slowly pour the pandan-infused coconut mixture into egg yolk mixture while whisking continuously to prevent curdling.
Add cornstarch mixture and whisk until fully incorporated.
Strain through fine sieve to remove any lumps. Pour mixture into saucepan and cook over medium heat, stirring constantly, for 8-10 minutes until it thickens and coats the back of a spoon.
Remove from heat and allow to cool for 5 minutes. Pour into serving glasses and refrigerate for at least 30 minutes until set.
For sesame brittle: Toast sesame seeds in dry pan over medium heat for 3-4 minutes until golden, stirring frequently. Transfer to plate.
In a heavy-bottomed saucepan, melt butter over medium heat. Add sugar and stir until it dissolves and turns light amber color, approximately 5-7 minutes. Do not let it darken excessively.
Remove from heat immediately. Add toasted sesame seeds and sea salt, stir quickly to coat all seeds evenly.
Spread sesame brittle on parchment paper and allow to cool and harden completely, approximately 10-15 minutes. Once cooled, break into shards.
Top each serving of pandan pudding with sesame brittle shards just before serving.
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