Custard pumpkin
| 4 | Small pumpkins |
| 500g | Coconut cream |
| 400g | Palm sugar (chopped up) |
| 3 | Padanas leaves (broken into 10cm lengths) |
| 1 | Shallot (finely chopped) |
| 250g | Duck eggs (about 5) |
| 250g | Chicken eggs (about 5) |
- Cut the steam out of the pumpkin but cutting around the steam at about 5 cm with a sharp knife at about an 45 degree angle (photo below)
- Remove all pips and surplus meat.
- Mix together eggs, shallots, padanas leaves and sugar.
- Using your hands (we had gloves on) massage the padanas leaves and sugar to dissolve the sugar.
- Once the sugar is dissolved strain the mix into another bowl. Add mix to empty pumpkins (up to about the bottom of the meat in the top (if that makes sense)
- Put pumpkins in a steamer and cook until the custard is cooked. (about 45 minutes for the 20cm pumpkins we used). Test with a skewer, the skewer should be clean when removed.
- The recipe is good, it’s very unusual but I am definitely going to play around with this.
