- 1 small pumpkin
- 5 Eggs
- 75g/3oz Caster Sugar
- A pinch of Salt
- 240ml/8fl.oz. Coconut Cream
1. Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp leaving a sturdy shell. (Reserve the pulp for another recipe.)
2. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended.
3. Pour the mixture into the pumpkin and steam for about 20 minutes until the custard has set. Serve hot.
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