THAI PUMPKIN CUSTARD

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Thai Pumpkin Custard image

This is a great Thanksgiving or Halloween dessert recipe. A small pumpkin (or squash) is hollowed out and then filled with an easy Thai custard

Provided by Chef Aint Bs

Categories     Dessert

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 6

1 small fresh pumpkin (or pumpkin like squash)
9 eggs
2 cups coconut milk
2 cups white sugar (or you can use brown sugar, which will make the custard a little darker)
1 pinch salt
1 teaspoon vanilla

Steps:

  • Wash and dry outside of pumpkin (or squash).
  • Using a sharp knife (and being careful not to cut yourself), cut a "lid" in the top as you would to carve a jack-o-lantern.
  • Remove the "lid" and slice off the seedy part, so that you're left with a clean lid or hat; set aside.
  • Using an ice cream scoop (or large steel spoon), scoop out the seeds and "guts" of the pumpkin. You may have to get in there with your hands, which is always fun (!). Save seeds to roast in the oven later with a little oil and salt, or discard.
  • Preheat oven to 350°F.
  • Break the eggs into a large mixing bowl. Using a fork or whisk, beat the eggs by hand (or use an automatic mixer set to low or medium) - about 1 minute.
  • Add the coconut milk and vanilla. Beat again briefly, until well mixed.
  • Add the sugar 1/2 cup at a time, stirring as you go, until all sugar is added and has dissolved in the egg mixture. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin.
  • Pour or ladle the egg mixture into the pumpkin (try not to spill any on the outside of the pumpkin, or it may burn. If you do spill, wipe it away with a cloth). Don't overfill - leave about 1/2 inch of room room at the top, since the egg mixture will rise a little out of the hole (it is not runny, so this is fine).
  • Set the pumpkin plus the "lid" together in a baking dish (a long, glass dish works perfectly, like the kind you would use to make lasagna).
  • Pour about 1/2 inch of water into the bottom of the baking dish (water level should be about a 1/2 inch up the side of the pumpkin).
  • Being careful not to spill the contents of the pumpkin, place in the oven to bake for 1 hour at 350 degrees. After 1/2 an hour, check the water level, making sure the baking dish doesn't go dry. Tip: Always add warm (or hot) water, never cold. Cold water could make your baking dish shatter.
  • After 1 hour, you should see the custard rising like a bubble out of the pumpkin. Custard is done when an inserted fork comes out clean. You can also poke the top of the pumpkin with a fork to make sure it is soft enough to eat. If necessary, continue to bake up to 10 minutes more.
  • Leaving pumpkin in the baking dish, allow to cool, then place in the refrigerator until cold (this will help it "set") Note: The custard may "drop" a little - this is normal.
  • To serve, replace the "lid" or "hat" of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into pieces (see picture) and place the pieces on serving plates. Eat as is, or serve warm with a little maple syrup or brandy over each piece.

Nutrition Facts : Calories 167.9, Fat 7.5, SaturatedFat 5.3, Cholesterol 95.2, Sodium 54.1, Carbohydrate 22.7, Fiber 0.7, Sugar 22, Protein 3.6

Kiran Bhatta
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I found this custard to be a bit bland. I would add more spices next time.


Shuja Mir
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This custard was a bit too sweet for my taste. I would reduce the amount of sugar next time.


Sk jihad lslam
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This custard was so easy to make and it turned out delicious. I will definitely be making this again.


Roger Skaer
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I made this custard for a party and it was a hit. Everyone loved it. I would definitely make this again.


Roman Raja
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I followed the recipe exactly and my custard turned out great. I would definitely recommend this recipe.


Lou Vieceli
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This custard was too runny. I would cook it for longer next time.


apil aayush
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I found this custard to be a bit bland. I would add more spices next time.


Gabrielle Butler
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This custard was a bit too sweet for my taste. I would reduce the amount of sugar next time.


Kris Jones
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I was looking for a new pumpkin dessert recipe and this one did not disappoint. It was easy to make and turned out delicious. I will definitely be making this again.


Muhammad Akhtar
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This custard was so rich and decadent. I loved the combination of flavors. I will definitely be making this again.


Avan Abas
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I made this for my family and they loved it. It was a perfect dessert for a cold night.


Jennifer Okorienta
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This was a great way to use up some leftover pumpkin. It was easy to make and turned out delicious.


Jacob Hutchison
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I was a bit hesitant to try this recipe because I'm not a big fan of pumpkin. But I'm so glad I did! This custard was amazing. I will definitely be making this again.


comedy 1
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This custard was so smooth and creamy. I loved the coconut milk flavor. I will definitely be making this again.


Dyna grace Torreon
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I made this for a party and it was a hit! Everyone loved it. I used fresh pumpkin and it was so flavorful.


Hector Smith
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This was a delicious and easy-to-make dessert! I used canned pumpkin and it turned out great. I will definitely be making this again.


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