Its time for pumpkins! I love all things pumpkin. Every time I find small sugar pumpkins I try to make my Thai pumpkin custard. So delicious and creamy and it is super easy. This is a great dish to show off to your friends.
Beat together eggs and sugar, vanilla and salt until sugar dissolves. Mix in coconut milk.
Find a small pumpkin. Don’t get a large one since the pumpkin gets too soft before the egg cooks. Hollow out the pumpkin and wash the outside well. Keep the top of the pumpkin for presentation.
Fill the pumpkin with the mixture until 2 inches from the top. Place in a steamer and steam until the pumpkin is soft. You can test this by pricking the pumpkin flesh with a fork. Also make sure the egg is solid and not too jiggly. Make sure you cook the top too. Allow the pumpkin to cool. Slice the pumpkin into wedges. Serve the pumpkin with some liqueur and maple syrup. The pumpkin compliments the custard perfectly.
Thai Pumpkin Custard
- 1 small pumpkin (best to use sugar pumpkins, you can also use a few tiny pumpkins)
- 9 eggs
- 1 1/2 cups coconut milk (don’t use light)
- 2 cups white sugar
- pinch salt
- 1 tsp vanilla
- maple syrup to serve
- optional: brandy or other liqueur
Wash and hollow out a small pumpkin. Try to find sugar or pie pumpkins for a sweeter taste. You can also use a few small pumpkins. Beat the eggs, sugar, salt and vanilla together until the sugar dissolves. Mix in the coconut milk. Place pumpkin in a steamer and fill the pumpkin with the mixture until it reaches 2 inches from the top. Steam until the pumpkin is soft. Test this by pricking with a fork. Also jiggle the pumpkin to make sure the egg is firm and cooked. This will take about 1 hour. Remove the pumpkin from the steamer and allow to cool. To serve cut it into wedges and serve with maple syrup and liqueur.
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