LOCATION: Recipes >> Desserts Pudding >> Custard Pumpkin
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Custard Pumpkin
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Sangkhaya Fakthong (Thai Custard Pumpkin)
1 small pumpkin
5 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.
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solid, June 7, 2004 - 07:47 AM
Reviewer: Anonymous from USA
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