Pumpkin Custard (Sangkhaya Fakthong)

This dish is very tasty, the flavor of coconut enhances the taste of the pumpkin. I have found that Acorn Squash can be substituted for the Pumpkin.

1 small pumpkin
5 large eggs
1/3 cup palm sugar
pinch of salt
1 cup coconut cream

1. Cut a slice off the top of the pumpkin
2. remove the seeds and most of the soft pulp.
3. In a mixing bowl, light whisk the eggs
4. Add the sugar, salt & coconut cream
5. Stir the mixture until it is completely blended
6. Pour the mixture into the hollowed pumpkin
7. Cook in a steamer until the custard is set.

The cooking time is approximately 20 minutes.

Make 4 servings.