Coconut custard baked in a kabocha squash is a popular dessert in Thailand. This recipe uses the easier-to-find pumpkin. If you’re serving chilled slices, caramel or chocolate sauce makes a nice, if untraditional, topping.
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INGREDIENTS
Ingredients
- 1 small sugar or pie pumpkin, (4 to 5 pounds)
- 2 cups Thai Kitchen Unsweetened Coconut Milk
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- 2 large egg yolks
- 1/3 cup sugar
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/4 cup chopped candied ginger
- 1/4 cup dried cranberries , (optional)
INSTRUCTIONS
- 1 PREHEAT oven to 350°F. Cut off top of pumpkin with sharp knife, reserving top. Clean out the inside of the pumpkin with large spoon, removing all seeds and stringy bits. Place pumpkin in baking pan with pumpkin top beside it.
- 2 BRING coconut milk, milk and cream to simmer in small saucepan on medium heat. Beat eggs, egg yolks and sugar in large bowl with electric mixer until fine yellow ribbons form. Stir in allspice, cardamom and salt. Gradually add coconut milk mixture, ginger and cranberries, stirring constantly. Pour custard into pumpkin shell. Add one inch of warm water to baking pan.
- 3 BAKE 1 1/2 hours, checking custard periodically after 1 hour. Custard is done when knife inserted in center comes out clean.
- 4 SERVE warm, scooping custard out along with bits of pumpkin. It also makes an appealing cold presentation. Allow pumpkin to cool completely. Refrigerate until ready to serve. Slice into wedges to serve.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
