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JULY 4

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Thailand Recipes

Custard Pumpkin

Ingredients:

1 small pumpkin
5 Eggs
75g/3oz Caster Sugar
A pinch of Salt
240ml/8fl.oz. Coconut Cream

Preparation:

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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