Sankaya (Thai Pumpkin Custard)

• 1 small Japanese pumpkin (Kabocha, 2.2 - 3.3lb)
• 200 -250 ml coconut milk
• 5 -6 eggs (60gm each)
• 1/2 - 1 cup sugar (depends on how sweet you want it to be)
• 1 teaspoon vanilla essence
• 1 pinch salt (I keep forgetting to put it in)
• evaporated milk (optional)

1. Make sure ingredients are at room temperature.
2. Cut a hole from the top and remove the cap.
3. Using a spoon remove all the seeds and guts.
4. Fill cavity up to 1" from top with water.
5. Pour water into a measuring container.
6. Note amount of water.
7. That will give you a idea if your pumpkin's cavity is too small for the custard filling. Pour water out of container.
8. Mix coconut milk, eggs (5 eggs if using 200ml coconut milk, 6 eggs if using 250ml), sugar and extract well in the measuring container.
9. Add Ginko nuts if using.
10. Pour into cavity leaving 1" space from top.
11. If there is too much headspace (too little filling), you can use evaporate milk to make up the shortfall.
12. Put pumpkin into a steamer that has boiling water.
13. Do not put cap back on the pumpkin.
14. Put cap next to the pumpkin in the steamer or on it (see photo).
15. Steam for 45 minutes.
16. The custard will rise up a bit (that's why we leave 1" space).
17. Use a knife or fork and push it into the custard.
18. If it comes out clean. It's done.
19. Leave to cool to room temperature.
20. If you cut the pumpkin when it has not cooled sufficiently, the custard will be runny.
21. I would put it into the fridge before cutting. But that's me.
22. Enjoy.

pumpkin, coconut milk, eggs, sugar, vanilla essence, salt, milk

Taken from www.food.com/recipe/sankaya-thai-pumpkin-custard-368347 (may not work)