Post by Mephisto927 on Oct 30, 2013 20:35:17 GMT -5
Custard In Pumpkin - Sungkaya Fak Thong
2 small pumpkins (6" diameter) or 4 miniature pumpkins
4 eggs
¼ c Brown sugar
1 c Coconut milk
Cut top off pumpkins and remove seeds and most of pulp
Beat together eggs, sugar & coconut milk
Pour egg mixture into pumpkin shells and place in steamer (you may want to put them in bowls for ease of movement)
Steam for 20 minutes (less for the miniature pumpkins) or until custard is set
Remove from steamer and chill
Large pumpkin may be sliced to include a piece of the shell and the chilled custard
serve the miniature pumpkins whole
Garnish with shredded coconut, whipped cream, toasted pumpkin seeds or chocolate shavings
In Thailand the custard is also made in young immature coconuts
Note – not being one to waste I removed 2 tsp of the coconut milk and substituted some of the pumpkin flesh which I ran through a blender. The end result has a more pumpkin flavour.