Although egg desserts like Thai custard reflect the Portuguese influence, Custard Agar Dessert evolved out of the original one. Thai cooks modified agar agar (derived from seaweed) into the recipe. The resultant dessert has firm texture that suits Thai tongue. Very easy to prepare ; pour contents of this package with 1 1/3 cups of water, bring to boil, stir occasionally. Pour in molds and cool til set. Ingredients : sugar, coconut cream powder, brown cane sugar, non-dairy creamer, whole egg powder, agar agar, and artificial flavors. Net weight : 2.8 oz. Product of Thailand.