Thai Inspired Coconut & Pandan Custard

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

live learn and pass it on

Saw this poster on someone's wall, when we were house hunting for our friend K, and as we were in a hurry, I took a quick snap using my blackberry. Click on the image to enlarge.

Thanks to Mythree who took the pains to type this out

People ages 5 to 95 share what they've learned about life, love and other good stuff.

I've learned that most of the things I worry about never happen,
I've learned that every great achievement was once considered impossible.
I've learned that you can't hide a piece of broccoli in a glass of milk.
I've learned that I should make the little decisions with my head and big decisions with my heart.
I've learned that to love and be loved is the greatest joy in the world.
I've learned that if there were no problems there would be no opportunities.
I've learned that it doesn't cost anything to be nice.
I've learned that the important thing is not what others think of me but what I think of me.
I've learned that in every face-to-face encounter regardless of how brief we leave something behind.
I've learned that regardless of color or age, we all need about the same amount of love.
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I've learned that education, experience and memories are three things that no one can take away from you.
I've learned that the simple things are often the most satisfying.
I've learned that if you laugh and drink soda pop at the same time, it will come out your nose. I've learned that children are the best teachers of creativity, persistence and unconditional love.
I've learned that successful living is like playing a violin. It must be practiced daily.
I've learned that a sunroof is worth the extra cost.
I've learned that happiness is like perfume, you can't give it away without getting a little on yourself..
I've learned that if you smile at people, they will almost always smile back.
I've learned that homemade Toll house cookies should be eaten while still warm.
I've learned that goldfish don't like jell-o.
I've learned that you shouldn't expect life's very best if you are not giving it your very best.
I've learned never to underestimate the potential and power of human spirit.
I've learned I still have a lot to learn.