Cambodian Pumpkin Custard is pumpkin that can either be steamed or baked with a coconut milk and egg filling. This is a traditional dessert in both Cambodia (ល្ពៅសង្ខ្យា, Lapov Songkya) and Thailand (สังขยาฟักทอง, Sankaya Fuk Tong). This recipe can also be made with butternut or acorn squash, although the quantity of custard and cooking times may have to be adjusted.

This is the second pumpkin used from the three that was given to me by my Mother a couple months back.  The first one went into making a delicious

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