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Author Notes: The coconut custard is a Thai favorite and also easy to make. It's the putting it in a pumpkin and having both of them cook at the same time that can be tricky. By adding the custard to the pumpkin, you get a taste of a sugar-y, rich dessert, mellowed by the natural sweetness of the pumpkin. The airy texture of the custard is given some heft with the firmness of the pumpkin. —edamame2003
- 1 medium sized kabocha pumpkin (can also use acorn squash or a sugar pumpkin)
- 4 eggs
- 3/4 cup palm sugar (or regular sugar)
- 1 cup coconut cream
- 1 teaspoon Pandan leaf juice/extract (or vanilla)
- Remove the top of the pumpkin and clean out the seeds. If presentation of a full pumpkin isn't that important, just slice the pumpkin in half lengthwise.
- Heat the coconut milk and palm sugar in a sauce pan over medium heat, stirring until the sugar is dissolved.
- Whip the eggs in a bowl until frothy and add the pandan extract and cooled coconut milk/sugar mixture and mix.
- Let stand for 10 minutes. I pour this mixture into a shallow pan (I used an 8x 8 aluminum pan) and steam it for about 10-15 minutes, until the custard has thickened, but still has not taken the shape of the pan.
- Place the pumpkin in the steamer and pour the custard into the pumpkin. Let steam for 45 minutes.
- Check if the custard and pumpkin have cooked. The custard should be hardened and stick to the side of the pumpkin. I place a skewer into the middle. It should come out clean. The pumpkin skin should be soft, but not mushy.
- If the pumpkin is still hard, or the custard liquid-y, continue to steam for another 10-15 minutes.
- Take the pumpkin out of the steamer carefully and place on a serving dish. Let the pumpkin and custard cool at room temperature for at least 30 minutes, until the pumpkin is at room temperature.
- Slice and serve.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert