A traditional coconut custard cooked in a pumpkin.
1.5kg pumpkin or buttercup
4 large eggs
100g raw sugar
1 cup coconut cream
Wash and dry the pumpkin. With the point of a small sharp knife, cut out the stem and a small amount of skin, leaving 4-5cm diameter opening. Retain the stem piece as a lid. Spoon out the fibre and seeds and — if very thick — any excess pumpkin. Place the pumpkin upside down on a paper towel in the microwave and cook for 8-10 minutes on high (100%) power. Alternatively, steam on a rack in a saucepan, until almost tender.
To prepare the custard, whisk the eggs and sugar in a saucepan, until light. Add the coconut cream and stir well. Cook over low heat, until slightly thickened. Pour the warm custard into the partly cooked pumpkin and top with the stem lid.
Stand upright in a steamer, cover and cook over boiling water until the custard is set and the pumpkin tender, about 40 minutes. Test after 30 minutes by inserting a metal skewer through the pumpkin skin into the custard. Remove the steamer from the heat and allow the pumpkin to cool.
Place on a platter and chill overnight. Slice into wedges to serve. Serves 10 as a dessert.