Cambodian Stuffed Pumpkin |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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O.K. ....... I usualy dont post recipes, I have not tried! .................BUT this looked really interesting! I was looking for some pumpkin recipes and found this recipe on the A.B.C site, This recipe, looked so different, I thought I would post it for all to see and to try myself very soon! The recipe suggests that it is perfect with chocolate sauce or vanilla ice cream. Well I will find out soon enough! Meanwhile maybe it has aroused your interest also! lol Ingredients:
1 small pumpkin |
5 egg yolks |
3/4 cup palm sugar |
2 cups coconut cream |
Directions:
1. Cut the top off the pumpkin, and place the pumpkin in a steamer or on a rack in a large pot with a small amount of water just simmering, then seal the pot and steam the pumpkin for an hour (you need the flesh to be soft enough to spoon out of the pumpkin).
2. Spoon out flesh when pumpkin is ready.
3. Whisk the egg yolks with the palm sugar.
4. Bring the coconut cream to a slow and gentle boil, remove from the heat and stir, not whisk, into the egg mixture.
5. Pour into the pumpkin and bake in the oven for 25mins at 170°C.
6. Custard will set in the pumpkin.
7. Leave to cool.
8. To serve slice the pumpkin like you would cutting a cake.
9. Perfect with chocolate sauce or vanilla ice cream.
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