Thai Pumpkin Custard
Indulge in the delightful fusion of creamy custard and tender pumpkin with this traditional Thai Pumpkin Custard recipe. A show-stopping dessert, this dish features a hollowed-out sugar pumpkin or kabocha squash filled with a luscious blend of rich coconut milk, sweet palm sugar, and aromatic pandan leaves or vanilla. The custard is gently steamed to silky perfection within the pumpkin, creating a stunning presentation that's as delicious as it is visually impressive. With hints of tropical flavor and a balance of sweet and savory, this dessert is perfect for festive gatherings or as a unique ending to any meal. Serve it chilled and sliced into wedges, showcasing the contrast of the golden custard with the vibrant pumpkin flesh. Ideal for fans of Southeast Asian cuisine, this dessert is a true celebration of texture, flavor, and artistry.
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Recipe Information
Ingredients
- 1 Medium-sized pumpkin (sugar pumpkin or kabocha)
- 4 large Eggs
- 1 cup Coconut milk
- 0.75 cup Palm sugar
- 2 leaves (or 1 teaspoon vanilla extract) Pandan leaves or vanilla extract
- 0.25 teaspoon Salt
Instructions
Wash the pumpkin thoroughly and pat dry. Using a sharp knife, carefully cut off the top to create a lid. Scoop out the seeds and stringy parts from inside the pumpkin using a spoon, leaving a clean hollow for the custard.
If using pandan leaves, tie them into a knot for easy removal later. Alternatively, prepare 1 teaspoon of vanilla extract for use in the custard mixture.
In a large mixing bowl, whisk together the eggs until well blended. Add in the coconut milk, palm sugar, and salt, and continue whisking until the palm sugar dissolves completely.
Add the pandan leaves or vanilla extract to the custard mixture and stir gently. If using pandan leaves, remove them after they have infused the mixture for 5 minutes.
Strain the custard mixture through a fine sieve to remove any lumps for a smooth texture. Pour the mixture into the hollowed-out pumpkin, filling just below the rim.
Replace the pumpkin lid, then place the filled pumpkin in a steamer. Steam over medium heat for about 60 minutes, or until the custard is set. You can check doneness by inserting a toothpick into the custard; it should come out clean.
Carefully remove the pumpkin from the steamer and allow it to cool to room temperature. Once cooled, refrigerate it for at least 1 hour for easier slicing and a firmer texture.
Slice the pumpkin into wedges, ensuring each piece contains both the custard filling and pumpkin flesh. Serve chilled and enjoy!
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 166.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 186 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2814 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
