Thai Pumpkin Custard

Ingredients

• 1 kabocha squash
• 5 eggs
• ¾ coconut cream
• ⅓ palm sugar
• ½ teaspoon of cinnamon
• 1 teaspoon of pandan flavoring

Instructions

1. Bring water to a boil in the steamer.
2. Fully clean the kabocha squash on the outside.
3. Hollow out the kabocha squash by cutting out a small part at the top, and removing all the seeds and strings inside.
4. In a large bowl, mix together the eggs, coconut cream, palm sugar, cinnamon, and pandan flavoring. Mix well.
5. Pour the custard mixture into the squash. Do not replace the squash top back.
6. Put the squash into a steaming basket and lay the squash top next to it to allow it to steam.
7. Allow the squash to steam for 45 minutes or until cooked. Use a toothpick to check. If the toothpick is runny, allow it to cook until done. The internal custard temperature should be 170F (75C).
8. Once cooked, allow the pumpkin to chill preferably in the refrigerator.
9. To serve, use a knife to cut a wedge to serve.