Thai Pumpkin Custard

Thai Pumpkin Custard

Ingredients:

• 1 medium size pumpkin
  (9 inches diameter)
• 1 cup of coconut milk
• 6 eggs
• 1/2 cup of brown sugar
• A pinch of salt
• A pinch of cinnamon powder
• 1 teaspoon vanilla essence
• Water (for steaming)

Preparation:

1. Cut the top of the pumpkin and remove all the seeds inside, wash and clean.
2. In a blender, mix eggs, coconut milk, sugar, salt and vanilla essence, cinnamon and blend well.
3. Pour the mixture in the pumpkin and steam it until it is cooked.
4. Take a knife and cut a wedge out of the pumpkin just as if it were a pie.
5. Serve it.