Coconut Custard

Coconut Custard This is a special version of one of the best-known and most well-loved Thai desserts. Although more usually served in a coconut shell, a hollowed pumpkin not only looks more attractive, but its flesh gives a pleasing contrast to the sweet custard. Serves 4 To 6 Ingredients 1 small pumpkin 9 duck or chicken eggs 1 1/2 cups 11 oz/275 g palm sugar 2 cups/16 fl oz/450 ml thin coconut milk Steps: Slice off and remove the top of the pumpkin carefully and clean out the seeds thoroughly. Whisk the eggs, sugar and coconut milk together in a howl until frothy, and allow to stand for 10 minutes. Then, strain through muslin into the pumpkin. Steam for 30 minutes in a covered wok or steamer with the pumpkin lid steamed on the side: the custard is cooked when a skewer comes out clean. Cool overnight in the refrigerator. Replace the pumpkin lid before serving, then cut into wedges to eat.