You will need a small whole pumpkin ( japola ) approx. 1.5 kg , one that has good shape and colour .
Neatly cut off the pumpkin top ,and set aside as you use it for a lid .
Don`t make the opening too big .
Scoop out the pulp and the seeds , leaving a thick layer of pumpkin flesh .
Rinse out the cavity and pat dry .
In a large mixing bowl , beat together 8 eggs , 250ml of coconut cream and 125gm of castor sugar .
pour this mix into the pumpkin and cover with its lid .
Gently place the pumpkin in an oven on 180 deg C for 45 minutes , until the custard is firm and the pumpkin is tender .
This can be tested with a skewer .
Remove from the oven , cool and chill overnight in a refrigerator .
cut into thick wedges to serve .
Neatly cut off the pumpkin top ,and set aside as you use it for a lid .
Don`t make the opening too big .
Scoop out the pulp and the seeds , leaving a thick layer of pumpkin flesh .
Rinse out the cavity and pat dry .
In a large mixing bowl , beat together 8 eggs , 250ml of coconut cream and 125gm of castor sugar .
pour this mix into the pumpkin and cover with its lid .
Gently place the pumpkin in an oven on 180 deg C for 45 minutes , until the custard is firm and the pumpkin is tender .
This can be tested with a skewer .
Remove from the oven , cool and chill overnight in a refrigerator .
cut into thick wedges to serve .
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