Thai Pumpkin Custard
1 medium size pumpkin (~9 inches diameter)
1 cup coconut milk
6 eggs
1/2 cup brown sugar
1/2 tsp salt
1 tsp vanilla extract
Cut the top of the pumpkin and remove the seed inside. Wash and clean. In a blender mixer, put eggs, coconut milk, sugar, salt and vanilla, blend well. Pour the mixture in the pumpkin and steam it until it is cook.
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