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Method :
If possible, extract the coconut milk using
freshly grated coconut and scented water, which is how this custard would
be made in Thailand. Otherwise use the normal method of extracting milk
from desiccated coconut, using milk instead of water since it should be
very rich. Beat eggs slightly, add sugar. Mix with coconut milk and stir
until sugar dissolves, then flavor with rose water.
Wash the pumpkin well, and if it is a large round one cut a hole in the
top and remove all seeds and spongy tissue, scraping well with a spoon to
leave the pumpkin smooth. If it is a long straight pumpkin or squash, cut
off the top and then cut a round hole into the centre to remove seeds and
spongy tissue, leaving a shell of pumpkin about 2.5 cm (1 inch) thick.
Strain the custard and pour into the pumpkin to come just to the top. Put
the pumpkin in a dish that just fits it and put the dish and pumpkin in a
steamer. Steam for 1 hour or until a knife inserted in the centre of the
custard comes out clean. Cool, chill and serve cut into slices so that
there is a portion of custard surrounded by pumpkin. Run a knife around
the edge of each slice and remove skin. If liked, serve with sweetened
coconut milk to pour over. |