Thai Pumpkin Custard

You will need:

• 1 medium-sized Japanese pumpkin (also called Kabocha Squash)
• 5 large eggs
• 1 C coconut milk
• 2/3 C palm sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
  

Directions:

1. Cut "the lid" out of the top of pumpkin. Remove and clean the seedy part from the lid and inside. Rinse and dry.

2. In mixing bowl, mix together eggs and palm sugar using a whisk. you might need to use a spatula at first, once the palm sugar get soft enough you can continue with a wire whisk.

3. Add coconut milk, salt, and vanilla extract. Stir until palm sugar all dissolved and blended well into the mixture.

4. Strain custard mixture through fine strainer, or cheese cloth. You will get a smoother custard texture when done - without lots of air pockets. Then, pour the mixture into prepared pumpkin.

5. Bring about 10 cups of water to a boil in steamer. Then, place the filled pumpkin, and the lid, inside the steam basket. Then, set over the steamer and cover with the lid.

6. Steam for about an hour. Do not open the lid since it might cause the pumpkin to crack. So, make sure you have enough water in the steamer to start off.

7. Once it's time, open the lid and check for doneness, by inserting a skewer or a fork into the custard. If it comes out clean, the same way you check muffin, that means it's cooked through. Otherwise, continue steaming a bit longer, 5-10 minutes. The pumpkin should be soft.

8. Once done, let the pumpkin cool down. Then, you can put in the refrigerator to allow the custard to set.

9. To serve, use a clean sharp knife cut the filled pumpkin in to wedges. The custard should be set and firm enough to hold itself. Place a piece in serving plate. The sweetness of custard will balance the flavor of the pumpkin. The skin is also edible if you'd like to eat it. Wonderful Fall dessert!