Sangkhaya Fakthong
(Custard Pumpkin)

This is a easy to make yet delicous Thai desert which is commonly found in the local evening food markets. Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light 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. Make 4 serving.     small pumpkin 5 chicken eggs 1/3 cup palm sugar   pinch of salt 1 cup coconut cream

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