Deconstructed Pumpkin Custard

• 2-1/2 ounces, weight Palm Sugar, Chopped
• 2 teaspoons Soft Brown Sugar
• 3/4 cups Coconut Cream
• 2 Tablespoons Water
• 2 whole Eggs
• 2 teaspoons Rice Flour
• 1 pinch Salt
• 1 teaspoon Vanilla Extract
• 3/4 cups Pumpkin, Cut Into Matchsticks

1. Grease a 6" round mold (deep baking bowl) and set aside.
2. Place sugars, coconut cream and water in a saucepan on low heat. Heat until sugar is dissolved. Remove it from the heat and set aside to cool.
3. Beat eggs in a bowl. Then add flour, salt, vanilla extract and the cooled coconut cream mixture. Use a mixer to beat on medium speed until combined.
4. Pour the mixture through a sieve into the greased mold and add the pumpkin over the top.
5. Heat up your steamer on medium heat until the water is boiling. Put the bowl into the steamer, put the lid on and steam on medium heat until custard is set and cooked through. You might need to turn the heat down after 10 minutes. Total cook time will be approximately 25 to 30 minutes.
6. Remove from heat and let it cool down then refrigerate for at least 3 hours. Cut into wedges and serve.

sugar, brown sugar, coconut cream, water, eggs, flour, salt, vanilla, pumpkin

Taken from tastykitchen.com/recipes/desserts/deconstructed-pumpkin-custard/ (may not work)