Pumpkin Custard

October 9, 2009, Posted by Brio Guy at 12:00 pm

fak-thong-sang-ka-ya-pumpkin-custard_large

This custard is spectacular to look at, and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe, and a nice alternative to pumpkin pie. Don’t be put off by the long baking time – it’s actually a really easy recipe to make! A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard (a healthier and lower calorie version than traditional custard). Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee, and ENJOY!

Ingredients
1 medium Pumpkin
5 eggs
1 cup coconut cream
1/2 cup Sugar

Preparation
1.Beat the eggs wih coconut cream and sugar until the mixture is frothy.

2.Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.

3.Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.

4.Leave it cool or keep in refrigerator to make the custard firm.

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