This custard is spectacular to look at, and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe, and a nice alternative to pumpkin pie. Don't be put off by the long baking time - it's actually a really easy recipe to make! A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard (a healthier and lower calorie version than traditional custard). Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee, and ENJOY!
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1 small pumpkin or "pumpkin-like" squash, 6-7 inches tall x 8-9 inches wide - see instructions below for other sizes
- 9 eggs
- 1+1/2 cups good-quality coconut milk (not "lite")
- 2 cups white sugar
- pinch salt
- 1 tsp. vanilla
- maple syrup to serve
- optional: brandy or other favorite liqueur
Preparation:
Tip: Pumpkin versus Squash - I have tested this recipe with both a small pie pumpkin (pictured) as well as a squash that looked like a pumpkin. My squash was actually half the size of the pie pumpkin shown here (6 inches wide by 4 inches tall), so I simply cut the rest of the ingredients in half. Between the two types, the squash was actually better-tasting, as it was sweeter than the pumpkin.
- Wash and dry the pumpkin or squash. Preheat oven to 375 degrees.
- Cut a "lid" in the top, as you would to carve a jack-o-lantern. Slice off the seedy part, so that you're left with a clean lid or hat. Set aside.
- Scoop out the seeds and "guts" of the pumpkin. Save seeds to roast, or discard.
- Break the eggs into a large mixing bowl. Using a fork or whisk, beat by hand until fluffy (1 minute).
- Add the coconut milk, vanilla, and half the sugar. Beat again for 1 minute, or until well mixed.
- Add the rest of the sugar, stirring to dissolve it in the egg mixture. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin/squash.
- Pour or ladle the egg mixture into the pumpkin. Tip: If you spill some on the outside of the pumpkin, wipe it away with a cloth. Fill to about 1/2 inch from the top of the rim. The egg mixture will rise a little out of the hole (it is not runny, so this is fine).
- Set the pumpkin plus the "lid" together in a roasting pan (a metal or stainless steel roasting pan works well). Pour a little water (1/2 inch) into the bottom of the pan.
- Carefully place dish in the oven. Bake for 1 hour and 30 minutes.
- When the pumpkin on the lid is cooked (soft), remove from oven (after about 45 minutes) and set aside.
- After an hour, you should see the custard rising like a bubble out of the pumpkin. After 90 minutes, or when the custard appears firm, try inserting a long cake tester down into the custard - it should come out clean. If the custard hasn't set , or if the pumpkin/squash is still too firm to eat, return to oven and bake another 15 minutes.
- Remove from oven and allow to cool for at least 30 minutes. Then, using your hands, lift the pumpkin out of the dish and place on a plate. The pumpkin can be sliced and eaten when cool enough. Note: The custard may "drop" a little - this is normal.
- To serve, replace the "lid" or "hat" of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into slices (see picture) and place them on serving plates (it is especially nice served warm). Pour a little maple syrup over each piece. If desired, you can also pour over a little brandy. Pair with a cup of strong tea or coffee, and ENJOY! (Note that the outside rind is not usually eaten).
Guide's Response to User Review:
"I've tested and adjusted the recipe slightly to ensure the custard "sets" properly for everyone. The key to the custard setting is the type of coconut milk used. It should be good quality and quite thick (not "lite").
- Darlene Schmidt, Your Guide to Thai Food
