This is a recipe by Carolyn Kumpe of EBRS. Carolyn taught this recipe when we did a Thai cooking class together. There were 21 students in class and absolute fun! After the class was over and we sat down to eat, I had the dessert first. It was a spoonful of heaven..really very delicate and extremely light too. The garnish is pandan cake we found at the Asian Market in Sacramento. Here is a little info on Pandan

The culinary center offers fun cooking classes and the store is akin to Disneyland for me. Their selection of kitchen tools and pots and pans is simply mind blowing. Please check out classes in March

2 large eggs
1 1/4 cups coconut milk
3/4 cup sugar
1/4 cup heavy cream
Pinch sea salt
¼ teaspoon natural pandan extract (Don’t by the artificial flavored pandan! Available in Asian Markets)

Directions
•Preheat oven to 325 degrees
•In a medium mixing bowl, beat the two eggs with a whisk.
•Add the sugar, sea salt, coconut milk and pandan extract.
•Strain through a sieve.
•Pour into 4 large or 6 small custard cups. Set custard cups into a large baking dish.
•Pour hot water ½ ways up the custard cups, not spilling the water into the custard.
•Cover entire dish with foil.
•Bake in a preheated oven 325 until set about 45 minutes.
•Remove baked custard from the water.
•Allow to come to room temperature. Refrigerate for 4 hours or overnight. Serve within 3 days