Thai-Style Pumpkin Coconut Custard
This delightful Thai-Style Pumpkin Coconut Custard combines the warm, rich flavors of coconut milk and sweet pumpkin, making it an ideal dessert for Thanksgiving or Halloween gatherings. Presented in a hollowed-out pumpkin, this custard is not only visually stunning but also offers a unique taste experience. The gently spiced custard is baked until fluffy and golden, then served warm or chilled for a perfect ending to any festive meal. Enjoy each creamy bite that is perfectly balanced with the natural sweetness of pumpkin and the comforting aroma of vanilla. An impressive centerpiece for your dessert table!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
small fresh pumpkin (or pumpkin-like squash)
1 (hollowed out)
eggs
9 (large, beaten)
coconut milk
2 cups (canned or fresh, stirred)
white sugar (or brown sugar)
2 cups (granulated)
salt
1 pinch (to taste)
vanilla extract
1 teaspoon (pure)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Start by washing and drying the outside of your small pumpkin. Using a sharp knife, carefully cut a lid at the top, resembling a jack-o-lantern.
3
Remove the lid and set it aside, ensuring to clean off the seeds and stringy pulp from the lid.
4
Using an ice cream scoop or large spoon, scoop out the insides of the pumpkin until it is completely hollow. Reserve the seeds for roasting or discard them.
5
In a large mixing bowl, break the eggs and whisk them well for about 1 minute until they are nicely beaten.
6
Add the coconut milk and vanilla extract, and give it another quick whisk to combine the ingredients thoroughly.
7
Gradually add the sugar, half a cup at a time, mixing well after each addition until it has completely dissolved into the egg mixture. Remember that the sweetness is essential to counterbalance the natural bitterness of the pumpkin.
8
Carefully pour the egg mixture into the hollowed-out pumpkin, leaving about 1/2 inch of space at the top to allow for expansion during baking.
9
Place the pumpkin back into a large baking dish and fit the lid on top. Pour about 1/2 inch of warm water into the baking dish to create a water bath, ensuring the water reaches halfway up the sides of the pumpkin.
10
Bake the pumpkin custard in the preheated oven for 1 hour. During the baking time, check the water level after 30 minutes, topping up with warm water if necessary to prevent drying out.
11
The custard is ready when it rises slightly, and a fork inserted in the center comes out clean. If needed, bake for an additional 5-10 minutes.
12
Once baked, take the dish out of the oven and allow it to cool for a bit. Then place it in the refrigerator to chill and help set the custard, which may drop a little - this is normal.
13
When you are ready to serve, either replace the pumpkin lid or position it askew for a rustic look. Cut the pumpkin into wedges with a sharp serrated knife, and transfer to serving plates. Optionally drizzle with maple syrup or brandy before serving warm or cold.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Thai-Style Pumpkin Coconut Custard?
It is a delightful dessert that combines coconut milk and sweet pumpkin, traditionally baked inside a hollowed-out pumpkin for a unique presentation.
What holidays is this recipe ideal for?
This recipe is perfect for festive gatherings like Thanksgiving and Halloween.
What kind of pumpkin should I use?
You should use one small fresh pumpkin or a similar pumpkin-like squash.
How many eggs are needed for the custard?
The recipe requires 9 large eggs, which should be well-beaten.
Can I use brown sugar instead of white sugar?
Yes, the recipe allows for either 2 cups of white granulated sugar or brown sugar.
What type of coconut milk is best?
You can use 2 cups of either canned or fresh coconut milk, ensuring it is stirred well.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prepare the pumpkin for the custard?
Wash and dry the pumpkin, cut a lid at the top, and scoop out the seeds and stringy pulp until it is hollow.
What should I do with the pumpkin seeds?
You can either reserve the seeds for roasting or discard them.
How long should I whisk the eggs?
Whisk the eggs well for about 1 minute until they are nicely beaten before adding other ingredients.
How should the sugar be added to the mixture?
Gradually add the sugar half a cup at a time, mixing well after each addition until dissolved.
Why is the sweetness of the custard important?
The sweetness is essential to counterbalance the natural bitterness of the pumpkin.
How much space should be left at the top of the pumpkin?
Leave about 1/2 inch of space at the top to allow the custard to expand during baking.
What is a water bath and how is it prepared for this recipe?
Place the pumpkin in a baking dish and pour warm water into the dish until it reaches halfway up the sides of the pumpkin.
How long does the custard take to bake?
The pumpkin custard typically bakes for 1 hour, plus an additional 5 to 10 minutes if necessary.
When should I check the water level during baking?
Check the water level after 30 minutes of baking and top it up with warm water if needed.
How do I know when the custard is finished baking?
The custard is ready when it rises slightly and a fork inserted into the center comes out clean.
What should I do after the pumpkin is removed from the oven?
Allow it to cool slightly, then place it in the refrigerator to chill and help the custard set.
Is it normal for the custard to drop after cooling?
Yes, it is normal for the custard level to drop a little as it chills and sets.
How should the Thai-style pumpkin custard be served?
Cut the pumpkin into wedges using a sharp serrated knife and transfer them to serving plates.
Can I serve the custard warm?
Yes, the custard can be served either warm or chilled depending on your preference.
What are some optional toppings for this dessert?
You can optionally drizzle the custard wedges with maple syrup or brandy before serving.
How many ingredients are in this recipe?
There are 6 main ingredients: pumpkin, eggs, coconut milk, sugar, salt, and vanilla extract.
What kind of vanilla should I use?
The recipe calls for 1 teaspoon of pure vanilla extract.
Is salt included in the custard?
Yes, a pinch of salt is added to taste.
How do I style the pumpkin lid for presentation?
You can either replace the lid or position it askew for a more rustic look.
What tools are best for hollowing the pumpkin?
An ice cream scoop or a large spoon works best for removing the pumpkin's insides.
What is the appearance of the finished custard?
The custard should be fluffy, golden, and visually stunning inside the pumpkin centerpiece.
How many servings does this recipe provide?
The recipe uses one small pumpkin; the number of servings depends on how many wedges you cut.
Does the recipe contain dairy?
No, it uses coconut milk instead of dairy milk, though it does contain eggs.