Thai Pumpkin Custard @ 泰式南瓜香滑布丁

Ingredients :
6 medium size eggs
1 cup thick coconut milk
5 TB brown sugar (adjustable as personal preference)
a pinch of salt
1 tspn vanilla essence/ extract
1/2 tspn cinnamon powder

*one medium size pumpkin, seeded core
(make sure its nice and clean)

Method :
(1) mix together eggs, sugar, coconut milk, salt, vanilla and cinnamon powder and beat till cooperated. (I get about 600ml fluid of mixture)
(2) then pour mixture slowly into pumpkin core till about full. As shown in picture below picture.
(3) now, without sealing the core then wrap pumpkin with plastic sheet and steam for 45 minutes or till custard is set. (The plastic sheet will helps the pumpkin to stay in shape)
(4) when its done, let it cooled to room temperature then keep refrigerated overnight before serving.

RECIPE FOR LESS THAN 500ML :
5 medium size eggs
3/4 cup thick coconut milk
4 TB brown sugar
a pinch of salt
1 tspn vanilla essence/ extract
1/2 tspn cinnamon powder

*one medium size pumpkin, seeded core
(make sure its nice and clean)

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