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Spectacular Thai coconut cream pumpkin custard. Thai pumpkin custard is eaten at room temperature. It looks great and it can be prepared well in advance. It's name in Thai  “Sangkhayaa phuk thong”. It's available locally as either wedges or as a whole pumpkin. 

 



Ingredients:
  • 1 Pumpkin (about 400 grms or ~1 lb)
  • 8 Eggs
  • 1 Cup Coconut Cream
  • 1 1/2 Cups Palm Sugar
  • Pandanus Leaves (for stirring the mixture)
Method
  1. Thoroughly clean the Pumpkin
  2. Using a sharp knive cut off a slice at the stem end to make a lid.
  3. Take out the seeds and membrane and drain well.
  4. Combine the eggs, sugar and coconut cream in a large bowl and, using the pandanus leaves, stir the mixture until all the sugar is dissolved.
  5. Strain the mixture and set it aside.
  6. Fill the pumpkin with the mixture up to 1″ from the top.
  7. Steam the pumpkin and the lid over boiling water for about 1 Hour or until the pumpkin is cooked.
  8. Remove from the heat, cool and serve in thick wedges