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Thai Custard in Pumpkin (Sangkhaya Fakthong)

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Delicious Thai dessert combines the luscious flavor of coconut and pumpkin.

Makes 4 servings.

Ingredients

small pumpkin
5 eggs
1/3 cup palm sugar
pinch of salt
1 cup coconut cream

Directions

Cut a slice off the stop of the pumpkin, remove the seeds and most of
the soft pulp. In a mixing bowl, lightly 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.

Recipe from Team Thailand, 2004

Guided tour in Rome | 02:19:12 04:10am

wow.. looks Delicious.. It is so simple make. I can't wait to make..

postage rates | 12:23:11 11:41pm

"Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set"

i usually cook for 10 minutes. But the result does not better

Jolly Dutta | 07:16:11 03:27am

wow.. looks Delicious.. It is so simple make. I can't wait to make..

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