Pressure Cooker Pumpkin Coconut Steamed Custard

Name: Pressure Cooker Pumpkin Coconut Steamed Custard
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 medium small kabocha squash (or acorn squash), top cut off, seeds scooped; 3 large eggs; 3/4 cup full-fat coconut milk (canned), well shaken; 3 tbsp palm sugar (or light brown sugar); 1/2 tsp pandan extract (or vanilla extract); 1/8 tsp kosher salt; 1.5 cups water

Silky Thai steamed custard with fragrant coconut milk and kabocha squash, served right in the squash shell. Plan ahead: allow 30 minutes of chilling before serving.

55 minMediumServes 4240 cal/serving

ThaiDessertPressure CookerVegetarianGluten-FreeNut-FreeDairy-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1 medium small kabocha squash (or acorn squash), top cut off, seeds scooped
3 large eggs
3/4 cup full-fat coconut milk (canned), well shaken
3 tbsp palm sugar (or light brown sugar)
1/2 tsp pandan extract (or vanilla extract)
1/8 tsp kosher salt
1.5 cups water

Instructions

1

Cut the top off 1 medium top cut off, seeds scooped small kabocha squash (or acorn squash) and scoop out the seeds and stringy flesh, leaving a thick shell. Pat the inside dry with a paper towel.
2

In a bowl, whisk 3 large eggs until smooth. Add 3/4 cup well shaken full-fat coconut milk (canned), 3 tbsp palm sugar (or light brown sugar), 1/2 tsp pandan extract (or vanilla extract), and 1/8 tsp kosher salt. Whisk until the sugar is fully dissolved. Strain through a fine-mesh sieve for the smoothest custard.
3

Pour the custard mixture into the hollowed squash, filling it to about 3/4 full. Replace the lid on top.
4

Place the trivet in the pressure cooker and add 1.5 cups water. Set the filled squash on the trivet (use a foil sling for easier removal). Seal the lid and cook on High Pressure for 18 minutes.
5

Allow a full natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Gently lift the squash out using the foil sling.
6

The custard should be set with a slight jiggle in the center. Allow to cool at room temperature for 10 minutes, then refrigerate for at least 30 minutes before slicing and serving wedges.

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Questions

How long does Pressure Cooker Pumpkin Coconut Steamed Custard take?

As written, 55 minutes: 25 of prep and 30 of cooking. The longest single stretch is the hands-off wait in step 6, 30 minutes.

Why pat it dry first in Pressure Cooker Pumpkin Coconut Steamed Custard?

Step 1 reads: "Pat the inside dry with a paper towel." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of pandan in Pressure Cooker Pumpkin Coconut Steamed Custard?

The entry for Pressure Cooker Pumpkin Coconut Steamed Custard calls for 1/2 tsp pandan extract (or vanilla extract). In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

How many calories are in Pressure Cooker Pumpkin Coconut Steamed Custard?

One serving (the recipe makes 4) is about 240 calories, with 12 g protein, 22 g carbohydrate and 9 g fat, plus 2 g fiber and 150 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Pressure Cooker Pumpkin Coconut Steamed Custard?

It is not a good candidate. Keep Pressure Cooker Pumpkin Coconut Steamed Custard covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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