Pumpkin filled w/ coconut custard

6 servings

Ingredients

Quantity Ingredient
1 x Small pumpkin
6 xes Eggs
1 x Can of coconut milk
1¼ cup Brown sugar
2 tablespoons Rice flour or cornstarch

Directions

Cut top from pumpkin, in an attractive star shape if possible, remove and discard the seeds. Dry pumpkin inside with paper towels. Beat eggs until thick and light colored in a 4 cup measure. Pour coconut milk to equal the amount of eggs into a large bowl. Beat eggs, sugar and rice flour until thoroughly blended. Pour mixture into pumpkin shell. replace lid and steam, in a large steamer, for one hour or until custard is set. Refrigerate until serving time. (If the pumpkin is too large, additional eggs up to 8 maybe used, just keep the coconut milk measure equal to the eggs mixture amount, up to 2 cans of c. milk)

From: Cuisines of Southeast Asia by G.L. Hyman ISBN 471 58249 2 Typed by: Joell Abbott 10/94

Submitted By JOELL ABBOTT On 10-21-94

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