Pressure Cooker Pumpkin Coconut Steamed Custard
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.
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
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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.
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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.
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3
Pour the custard mixture into the hollowed squash, filling it to about 3/4 full. Replace the lid on top.
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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.
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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.
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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.