Custard Pumpkin
1 small pumpkin
5 chicken eggs
1/3 cup palm sugar
pinch of salt
1 cup coconut cream
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, lightly whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer for approximately 20 minutes, until the custard is set. Makes 4 servings.
Thai Index | Recipe Index | Home