I would have written a little more to entice others to reveal their home made sweet puddings but my connection today is suffering multiple drop outs.

I was reading this site as a starting point, but it's a bit too simple in terms of ripe mango sliced over sweetened sticky rice - wow that's clever. Similar to melon balls in tapioca as a follow on. I seek something a bit more involved...

This offering from the same site, "Steamed pumpkin filled with an coconut/egg custard", looks interesting.

It never ceases to amaze me that outside the farang friendly tourist centers and hotels, Thai restaurants don't offer at lease something sweet after a meal. I know the Thai tradition etc etc and more recent trends of awareness over healthy eating, the sugar and egg yolks of a Thong Yod (?) for example being healthy if eaten once a month.

Having spent some time looking at Indian sweets (which contain a lot of milk either condensed or in the form of mild cheese) the basic formula: Nice Sweet = sugar + fat (or protein) + milk + misc carbohydrate + interesting flavor. Is a simple one to follow, with many sweet dishes being found among such a formula.

So apart from making a palm sugar custard with duck eggs and cooking it with sticky rice and coconut milk, any bright ideas for me please?

I have done some minor experiments with Issan Trifle: Those deep fried sticky rice cake/biscuits in a bowl dotted with tinned (!) fruit then covered with tapicoa pudding (made with coconut milk) then a top layer of custard enriched with tinned milk. Not very high tech or elegant but sweet, filling and simple to make/eat.

Well.... If you read Thai, There is a book series by sengdet press (สำนักพิมพ์แสงแดด) that will get you started.

ขนม ไทย 1 and ขนม ไทย 2

Thai Sweets Volume 1 and 2

It will give you an overview of what available. But remember if you try to make them yourself that Thai sweets are very complicated and are needy to attention to details.