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.
1h 30 min
INGREDIENTS 8 SERVINGS
- 1 small sugar or pie pumpkin (4 to 5 pounds)
- 2 cups (500 milliliter) Coconut Milk
- 1 cup (250 milliliter) whole milk
- 1 cup (250 milliliter) heavy cream
- 3 large eggs
- 2 large egg yolks
- 1/3 cup (80 milliliter) sugar
- 1/2 teaspoon (2 milliliter) Ground Allspice
- 1/2 teaspoon (2 milliliter) Cardamom Ground
- 1/4 teaspoon (1 milliliter) salt
- 1/4 cup (125 milliliter) chopped candied ginger
- 1/4 cup (125 milliliter) dried cranberries (optional)
- 1 Preheat oven to 350°F (175°C). 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 In a small saucepan on medium heat, bring coconut milk, milk and cream to simmer. In a large bowl, beat eggs, egg yolks and sugar 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 centre 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.