One thing that you will learn about me is that I just don't do spicy food - I can't handle the heat. It all looks delicious, but I just can't eat it! That is why this blog is normally all about sweet things! However, when in Bangkok, I went along to a cooking class with Bai Pai Cooking School. 
The moment I stepped out of the van, I knew I was in good hands. Nestled in a quiet little street is a gorgeous little building, with a great kitchen all set up for the 10 individuals that would like to learn a little more about thai cuisine.I had great fun and meet one guy who had travelled all the way from Japan to do a week of classes, he loved Thai food so much, he wanted to do all the classes! His passion for food really impressed me. We were taught by Chef Wat (Thai for temple), who was aided by a lovely, funny translator lady took us through how to make a Thai Green Curry, Spicy Thai Beef Salad, Spring Rolls and a gorgeous Egg Custard.
So for all you fellow dessert lovers here is the recipe for the Thai Egg Custard. Now this recipe calls for you to use Duck Eggs, and honestly I'd buy some specially for this dessert. They add gorgeous richness to it that makes it simply divine. Enjoy!
Sang Kaya (Egg Custard)
1 duck egg
1/4 cup coconut cream
2 tablespoons palm sugar
1 pandanus leaf for aroma
Method:
Put egg, coconut cream, palm sugar and pandanus leaf (which has been torn to release the aroma) into a mixing bowl.
Mix by squashing the pandanus leaves together with the egg mixture until well combined.
Strain the mixture and pour in to a bowl - and steam for around 20 minutes for the egg custard to puff up and set. Refrigerate and serve cold, either by itself or along side coconut sticky rice.
