Sangkhaya Fakthong
(Custard in Pumpkin)

Method
Cut a slice off the pumpkin, remove the seeds and most of the soft pulp. Ina mixing bowl, lightly whisk the eggs, add he sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cool in a steamer (for approximately 20 minutes) until the custard is set. Make 4 servings.

Ingredients
Small pumpkin
5 chicken eggs
1/3 cup palm sugar
pinch of salt
1 cup coconut cream

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