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Pumpkin custard Thai-style.
Grease a 6″ round mold (deep baking bowl) and set aside.
Place sugars, coconut cream and water in a saucepan on low heat. Heat until sugar is dissolved. Remove it from the heat and set aside to cool.
Beat eggs in a bowl. Then add flour, salt, vanilla extract and the cooled coconut cream mixture. Use a mixer to beat on medium speed until combined.
Pour the mixture through a sieve into the greased mold and add the pumpkin over the top.
Heat up your steamer on medium heat until the water is boiling. Put the bowl into the steamer, put the lid on and steam on medium heat until custard is set and cooked through. You might need to turn the heat down after 10 minutes. Total cook time will be approximately 25 to 30 minutes.
Remove from heat and let it cool down then refrigerate for at least 3 hours. Cut into wedges and serve.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!