Indulge in the creamy, comforting warmth of this easy Thai-style pumpkin custard, a delightful dessert that's surprisingly simple to make, even without the traditional pandan leaves. This recipe offers a vibrant twist on classic pumpkin custard, showcasing the natural sweetness of pumpkin enhanced by aromatic spices and coconut milk. The result is a luscious, subtly spiced dessert with a texture that’s both smooth and satisfying. It’s perfect for a cozy evening or a special occasion, and its vibrant orange hue is sure to brighten any table.
Forget complicated techniques and lengthy ingredient lists; this recipe focuses on simplicity and deliciousness. The perfectly balanced flavors and incredibly smooth texture will surprise you. Ready to create this irresistible treat? Let's dive into the step-by-step instructions and unlock the secrets to this amazing Thai-inspired pumpkin custard.
Tools Needed
- Small cups
- Hand whisk
- Steamer
- Fine-mesh sieve or thin cloth
Ingredients
- Chicken eggs: 5 (or 4 if large)
- Coconut sugar: 140 grams
- Vanilla extract: 1 teaspoon
- Salt: a pinch (or 1/4 teaspoon)
- Coconut milk: 250 ml
- Pumpkin (or butternut squash): 200-250 grams
Step-by-Step Instructions
Step 1. Prepare the Pumpkin and Egg Mixture
- Peel and cut the pumpkin into small pieces suitable for the cups.
- In a bowl, whisk together the eggs, coconut sugar, vanilla extract, and salt until well combined.
- Strain the egg mixture through a fine-mesh sieve or thin cloth to remove any lumps or foam.
- Add the prepared pumpkin pieces to the strained egg mixture.
Step 2. Bake the Custard
- Pour the mixture into small cups, filling them almost to the top.
- Steam the cups in a steamer over medium-low heat for about 10 minutes, or until set.
Step 3. Cool and Serve
- Let the custard cool completely before serving. Refrigerate for a chilled dessert.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- If using soft coconut sugar, it will be easier to mix.
- The custard will puff up during steaming, but will shrink slightly as it cools.
- Adjust the amount of pumpkin to your preference.
Nutrition
- N/A
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Yes! Canned pumpkin puree works perfectly well as a substitute for fresh pumpkin. Just make sure it's plain pumpkin puree, not pumpkin pie filling.
2. What can I substitute for coconut milk if I'm allergic?
You can try using full-fat coconut cream for a richer texture, or even regular milk, but the flavor will be slightly different. Heavy cream is another option for a similar richness.
3. How long can I store leftover pumpkin custard?
Store leftover custard in an airtight container in the refrigerator for up to 3 days. It's best enjoyed chilled.
This easy Thai-style pumpkin custard recipe delivers a wonderfully creamy and flavorful dessert without the fuss. Enjoy this delightful treat as a comforting end to any meal or a delightful addition to your next gathering. We hope you enjoy this simple yet impressive recipe!