Thai cuisine · Desserts & Sweets

Pumpkin Custard

An egg, coconut milk and palm sugar custard steamed inside a hollowed-out pumpkin, cut into wedges once cold.

Ingredients · for 6 servings

• 1 small Hokkaido pumpkin (about 1kg)
• 4 eggs
• 150g palm sugar
• 200ml coconut milk
• 2 pandan leaves
• 1/4 tsp salt

Instructions

1. Cut a lid off the pumpkin, scrape out the seeds and fibres thoroughly, and pat the inside of the cavity dry.
2. Warm the palm sugar with the coconut milk and salt until it has fully dissolved, then let it cool to lukewarm.
3. In a bowl, work the eggs firmly through your hand together with the pandan leaves until fragrant but not foamy, then remove the leaves.
4. Stir in the lukewarm coconut mixture and pour the custard through a fine sieve into the pumpkin until it's three-quarters full.
5. Steam the pumpkin for 45–55 minutes, covering the pot lid with a cloth so no condensation drips in – the custard is set when a wooden skewer comes out clean.
6. Let it cool for at least 1 hour, then cut into wedges with a sharp knife so each slice shows both pumpkin and custard.