Fak Thong Sang-Ka-Ya (Pumpkin Custard)

INGREDIENTS:

• 1 small pumpkin
  
• 5 duck eggs
  
• 1 cup coconut cream
  
• 1/2 sugar
  

COOKING:

1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.
   
2. Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
   
3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
   
4. Leave to cool or keep in refrigerator to make the custard firm.
   

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