Coconut Custard in a Pumpkin Shell

Cut off a slice 1 inch thick from the stem end of the pumpkin, the kabocha squash or the 2 acorn squashes and set aside to use as the lid(s). Scrape out the seeds and the pulp; reserve for another use. Rinse the hollowed-out squash(es) and pat dry.

Place a deep bamboo steaming basket or a steaming rack in a large wok. Add enough water to come just below the base of the basket or rack. If using the basket, remove it and set aside. Bring the water to a boil over high heat.

In a bowl, stir together the eggs, sugar and salt until blended. Add the coconut milk and stir until smooth. Pour the mixture through a fine-mesh sieve into the hollowed-out pumpkin or kabocha squash or divide between the 2 acorn squashes. Cover with the lid(s). If using the steaming basket, place the squash(es) in the basket and set in the wok. If using a steaming rack, place the squash(es) in a heatproof ceramic dish, such as a souffle dish, and set on the rack. Cover the basket or wok and steam until the custard is set and a wooden skewer inserted into the center comes out clean, 45-60 minutes; check the water level periodically and add boiling water as needed to maintain the original level.

Remove the basket or dish from the wok. Let the squash(es) cool, then cover and refrigerate overnight.

TO SERVE: Remove the lid(s) and cut the large squash into 8 wedges or each acorn squash into 4 wedges. Divide among individual serving plates.