SANGKHAYA FAKTHONG (Custard Pumpkin)


Delicious!



INGREDIENTS:
 	
 small pumpkin

 5 eggs

 1/3 cup palm sugar
  
 pinch of salt

 1 cup coconut cream

This is a easy to make yet delicous Thai desert which is commonly  found in the local evening food
markets.

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



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