I don't know what I was thinking when I made this exotic recipe for Thai pumpkin custard from the website Rachel Cooks Thai. My steamer wouldn't hold the pumpkin - it was the smallest I could find, it is January after all - so I made a steamer in my largest soup pan. Everything was perfect until 45 minutes of steaming was up. This is the point at which I was supposed to take it off the heat. But I kept thinking it wasn't done that the size of my pumpkin would take more cooking because it was larger. So I let it cook...and cook...and cook until I looked in and the whole thing had collapsed around the little inverted metal bowls that I used to hold it out of the water.
So no gorgeous photo here. You'll have to check out Rachel's. I do believe it probably tasted just as good. The Hub ate it the first night, still warm and heavy on the custard part. I finished the rest of it up during the week as a snack.