Thai Custard-inna-Pumpkin
Author: Diane C. Kennedy (adapted from recipe by Wendy Kiang-Spray)
Recipe type: Dessert
Cuisine: Thai
Prep time:
Cook time:
Total time:
Serves: 6
- 1 2 -3 pound dry-fleshed squash such as Kabocha or Thai pumpkin.
- ¾ cup coconut milk
- 5 eggs (preferably at room temperature)
- ⅓ cup sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Bring two quarts of water to a boil in the bottom half of a steamer pot.
- Use a cup to trace a circle around the top of the pumpkin.
- Cut the lid off around the guideline.
- Hollow out the inside with a spoon, making sure to get all the fibers.
- In a bowl gently whisk until combined the rest of the ingredients.
- Place the squash into the steamer basket.
- Pour custard through a sieve into the pumpkin leaving an inch to the top (filling will rise).
- Include the squash lid next to, but not on top of, the squash.
- Steam covered and undisturbed for 55 minutes until a knife inserted into the custard comes out clean.
- Remove steamer basket from over heat and allow squash to come to room temperature.
- Slice into wedges (in front of admiring company!) and serve.
- Serve at room temperature or chilled.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2013/01/delicious-fun-thai-custard-inna-pumpkin/
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