The custard is thick, creamy and sweet with a soft texture. Cambodian Pumpkin Coconut Custard is a delicate dessert which serve on very special occasions and celebrations but often makes a perfect sweet treat for a heart warming result any other time. It is very popular Asian recipe.
Note: Cambodian, Lao or Thai Pumpkin Custard is pumpkin that can either be steamed or baked with a coconut milk and egg filling. This is a traditional dessert in Asian country like Cambodia, Lao and Thailand.
Cambodian Pumpkin Coconut Custard
The custard is thick, creamy and sweet with a soft texture. Cambodian Pumpkin Coconut Custard is a delicate dessert which serve on very special occasions and celebrations but often makes a perfect sweet treat for a heart warming result any other time. It is very popular Asian recipe.
6
servings30
minutes40
minutes393
kcal1
hour10
minutesIngredients
1 pumpkin (medium size)
6 egg yolks
2 cups coconut milk
1 cup palm sugar
1 teaspoon salt
Directions
- Using a sharp knife, carve the top off pumpkin to remove seeds and fibers in the center. Keep the top for the cover later. Rinse off pumpkin and leave to dry.
- In a sauce pan on low heat, gently whisk egg, sugar, salt and coconut until well combined. Avoid creating air bubbles.
- Pour mixture into pumpkin and cover with the carved top.
- Place pumpkin in a steamer in a large pot and seal to simmer 1 hour on low to medium temperature or until pumpkin flesh feels soft enough to spoon out of the pumpkin (use a knife to check that it comes out clean). Alternatively, bake in the oven for 40 mins at 180 degrees Celsius.
- Leave to cool completely for at least 45 mins as this will also allow custard to set in the pumpkin.
Notes
- Serve and slice like a cake.
- Best prepared the day before and can store in the fridge for up to 2 days
Nutrition Facts
- Serving Size: 6g
- Calories: 393kcal
- Fat: 25g
- Saturated Fat: 19g
- Cholesterol: 210mg
- Sodium: 623mg
- Carbohydrates: 42g
- Fiber: 14g
- Sugar: 20g
- Protein: 9g
