Thailand Pumpkin Custard


1 cup coconut cream (Cream of Coconut from the drink mix section)
1 cup each white and light brown sugar
6 eggs
1 cup flake coconut (optional)
1 small to medium pumpkin


Cut a lid in the pumpkin and remove all the seeds and strings. Mix together the coconut cream, sugar, eggs and coconut. Pour coconut mixture into pumpkin and replace the lid. Place in a large pot on a rack and steam about one hour or until the flesh of the pumpkin is soft and the custard is set in the center. Allow to cool. Chill and serve. As you serve the custard, you can spoon the pumpkin out with it.

If you do not happen to have a small to medium pumpkin, you may simply add a cup of canned pumpkin puree and steam in a flat 8" dish.

If you do not have a pan large enough to steam the custard, you can effectively steam it in the oven by placing a large, flat pan of boiling water in the bottom of the oven and placing the pumpkin in a flat dish above it. Tent the pumpkin lightly with aluminum foil to prevent browning.