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.

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.

Ingredients

Directions to make Cambodia pumpkin coconut custard

1. 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.
2. In a sauce pan on low heat, gently whisk egg, sugar, salt and coconut until well combined. Avoid creating air bubbles.
3. Pour mixture into pumpkin and cover with the carved top.
4. 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.
5. Leave to cool completely for at least 45 mins as this will also allow custard to set in the pumpkin.

Tips

1. Serve and slice like a cake.
2. Best prepared the day before and can store in the fridge for up to 2 days

Please Enjoy

Related Recipe: Cambodian Chicken Wings