I’ve always believed you don’t need the exact same ingredients to recreate a feeling. This pumpkin reminded me of something every South African grows up with — gem squash 🇿🇦 Since trying this I can’t stop thinking about trying this with gem squash. This is what cooking across cultures looks like. 🌏 Thai PumpkinCustard (easy version) 4 small kabocha pumpkin (or gem squash 🇿🇦) 3 eggs 180ml coconut milk Lime peel 100g palm sugar (or sweetener of choice) Method: Hollow and clean your pumpkin Heat coconut milk + sugar + lime until dissolved Whisk eggs and slowly temper with the warm mixture Pour into pumpkin Steam ±45 minutes until just set Cool slightly, slice, and serve If you’re in South Africa and try this with gem squash… I’m very curious 👀👇 #SouthAfricanChef #PumpkinCustard #ThaiFood #FoodFusion AfricanFood