Egg Custard in Pumpkin

Name: Egg Custard in Pumpkin
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 whole kabocha pumpkin, hollowed out; 4 large eggs, beaten; 3/4 cup full-fat coconut milk; 1/2 cup palm sugar, shaved; 2 fresh pandan leaves, bruised; 1/4 tsp fine sea salt

Rich coconut egg custard steamed directly inside a sweet whole pumpkin. This traditional dessert features a silky texture and a delicate aroma.

65 minMediumServes 6210 cal/serving

ThaiDessertStovetopVegetarianHalal-friendlyGluten-FreeDairy-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 whole kabocha pumpkin, hollowed out
4 large eggs, beaten
3/4 cup full-fat coconut milk
1/2 cup palm sugar, shaved
2 fresh pandan leaves, bruised
1/4 tsp fine sea salt

Instructions

1

Slice off the top stem of 1 whole hollowed out kabocha pumpkin to form a lid, then scoop out seeds and fibers.
2

In a bowl, combine 4 beaten large eggs, 3/4 cup full-fat coconut milk, 1/2 cup shaved palm sugar, 1/4 tsp fine sea salt, and 2 bruised fresh pandan leaves.
3

Knead the liquid mixture by hand using pandan leaves until sugar dissolves completely, then discard pandan leaves.
4

Strain the custard liquid through a fine mesh sieve into pumpkin.
5

Place filled pumpkin into a steamer basket over boiling water and steam for 45 minutes until set.
6

Cool completely before slicing into wedges to serve.

Questions

How long does Egg Custard in Pumpkin keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Egg Custard in Pumpkin?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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