Preheat your oven to 150˚C (300˚F).
Trace a hexagon on top of the pumpkin, and slice into it with a sharp knife to create a lid. Prise out with a butter knife and slice off the seeds from the lid. Using a spoon, scoop and remove the seeds and soft flesh from the inside of the pumpkin. Pop the hollow pumpkin in a Dutch oven.
1 small Japanese pumpkin
Crack the eggs into a mixing bowl and add the sugar, vanilla essence and salt. Whisk until evenly mixed, then pour in the coconut cream and whisk again until well combined (around a minute or two).
4 eggs, ½ cup caster sugar / superfine sugar, 1 tsp vanilla essence, ½ tsp salt, 270 ml coconut cream
Pour the custard mixture into your pumpkin. Add the hot water into your Dutch oven (aim for 2cm / 1 inch if you can). This will steam the pumpkin as it bakes. Place the pumpkin lid either back on the pumpkin, to the side in the Dutch oven or leave it off altogether.
2 cups hot water
Put on the Dutch oven lid and pop it in the oven for an hour and a half. After times up, use a clean knife and pierce the middle of the custard. If it comes out clean, your custard is set!
Remove from the oven and allow to cool down to room temperature before slicing and serving [Important!]. Note: The custard may still be a little soft when you first finish cooking, but it will set once it cools down.