Thai Custard-Filled Pumpkin

Thai Custard-Filled Pumpkin

1 small pumpkin
5 duck eggs plus 1 chicken egg to make 1 cup
1 cup palm sugar or brown sugar
1 cup coconut milk
1 teaspoon vanilla extract
Pinch of salt

Do not beat eggs. Use fork to mix eggs and sugar. Add coconut milk. Strain mixture.

Cut off lid of pumpkin. Remove seeds. Put boiling water in steamer. Place pumpkin in steamer for 3 to 5 minutes to heat. Pour mixture into pumpkin. Steam for about 30 minutes.

To serve warm or cold, cut into wedges like a pie, serving both the custard and the pumpkin meat.

NOTE: This may also be made using a young coconut instead of a pumpkin.