This is one of my favourite dessert when eating at any Thai restaurant. Tried making it the other day, had to write it down in this blog, even though it does not involve any baking (just steaming) . The Thai pumpkin custard is quite easy to make, actually. Here’s the recipe :1 small pumpkin For the custard 3 large eggs 40 gm castor sugar 40 gm palm sugar 2 tablespoon custard powder 1 tablespoon all purpose flour 125 ml thick coconut milk / whip cream pinch of salt
Cut-off the top of the pumpkin (not too big). Keep the lid. Scoop out all the seeds and the hairy part inside the pumpkin, wash and pat dry.
Mix all the ingredient in a saucepan over low heat until it becomes smooth and thick. Do not heat for too long or else it will start to clump. Fill the pumpkin with the custard. Cover with the lid/ top which was cut off. Steam for about 30 to 45 minutes. I use a fork to poke through the pumpkin, once it is soft immediately remove from the heat. The custard in the pumpkin will still be wobbly, it has to be left to cool for a few hours. Try putting it in the fridge to let the custard set faster. Cut and enjoy.
If you are trying to impress your Mother-in-law, then this IS the recipe .