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Old 09-17-2016, 12:35 PM   #10
OLChemist
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This is anglicized version of a Thai dessert made with a coconut and egg custard steamed inside a small pumpkin.


Whisk together:

3 eggs
1 c coconut cream
1 15oz can pumpkin puree
1/2 c light brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1 tsp vanilla
1/2 tsp salt

Divide into 6 oven-safe custard cups. Place cups in a bain-marie or a deep baking dish. Fill with boiling water to half the height of the cups. Bake 325 until the custard is just set, about 40 mins.

Remove from bath, cool slightly then refrigerate overnight. Serve with whipped cream.

If you can't find coconut cream, let a can of coconut milk sit un moved for a couple hours. The thicker material that rises to the top is coconut cream.
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