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