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So i have been wanting to try this Thai Pumpkin Custard for some time, all prior attempts have ended in failure……..
the real McCoy has the leaf of a Pandanus palm in it to impart a flavor see http://en.wikipedia.org/wiki/Pandanus   i will leave this out….

From Food

From Food

From Food
From Food
From Food
From Food

sources of inspiration….

http://www.sookandcook.com/en/recipe/566-thai-pumpkin-custard-recipe.php

  • 1 small pumpkin
  • 9 eggs
  • 2 cups coconut milk
  • 2 cups white sugar
  • pinch salt
  • 1 tsp. vanilla

Preparation

Wash and dry outside of pumpkin (or squash).

1. Using a sharp knife (and being careful not to cut yourself), cut a “lid” in the top.
2. Remove the “lid” and slice off the seedy part, so that you’re left with a clean lid or hat. Set aside.
3. Using an ice cream scoop (or large steel spoon), scoop out the seeds and “guts” of the pumpkin.
4. Preheat oven to 350 degrees.
5. Break the eggs into a large mixing bowl. Using a fork or whisk, beat the eggs by hand (or use an automatic mixer set to low or medium) – about 1 minute.
6. Add the coconut milk and vanilla. Beat again briefly, until well mixed.
7. Add the sugar 1/2 cup at a time, stirring as you go, until all sugar is added and has dissolved in the egg mixture. Pour or ladle the egg mixture into the pumpkin. Don’t overfill – leave about 1/2 inch of room room at the top, since the egg mixture will rise a little out of the hole (it is not runny, so this is fine).
8. Set the pumpkin plus the “lid” together in a baking dish
9. Pour about 1/2 inch of water into the bottom of the baking dish Being careful not to spill the contents of the pumpkin, place in the oven to bake for 1 hour at 350 degrees. After 1/2 an hour, check the water level, making sure the baking dish doesn’t go dry.
10. After 1 hour, you should see the custard rising like a bubble out of the pumpkin. Custard is done when an inserted fork comes out clean. You can also poke the top of the pumpkin with a fork to make sure it is soft enough to eat. If necessary, continue to bake up to 10 minutes more.
11. Leaving pumpkin in the baking dish, allow to cool, then place in the refrigerator until cold
12. To serve, replace the “lid” or “hat” of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into pieces and place the pieces on serving plates.

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http://www.gretchenspantry.com/recipe/thai-pumpkin-custard.aspx
1 medium size pumpkin (~9 inches diameter)
1 cup coconut milk
6 eggs
1/2 cup brown sugar
1/2 tsp salt
1 tsp vanilla extract

Cut the top of the pumpkin and remove the seed inside. Wash and clean. In a blender mixer, put eggs, coconut milk, sugar, salt and vanilla, blend well. Pour the mixture in the pumpkin and steam it until it is cook.

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http://thaifood.about.com/od/thaidesserts/r/pumpkincustard.htm?p=1

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: SERVES 6 or more

Ingredients:

  • 1 small pumpkin or squash that resembles a pumpkin, 6-7 inches tall x 8-9 inches wide
  • 9 eggs
  • 1+1/2 cups good-quality coconut milk (not “lite”)
  • 2 cups white sugar
  • pinch salt
  • 1 tsp. vanilla
  • maple syrup to serve
  • optional: brandy or other favorite liqueur

Preparation:

  1. Wash and dry the pumpkin or squash. Preheat oven to 375 degrees. Cut a “lid” in the top, as you would to carve a jack-o-lantern. Slice off the seedy part, so that you’re left with a clean lid or hat. Set aside.
  2. Scoop out the seeds and “guts” of the pumpkin. Save seeds to roast, or discard.
  3. Break eggs into a large mixing bowl. Using a fork or whisk, beat by hand until fluffy (1 minute). Add the coconut milk, vanilla, and half the sugar. Beat again for 1 minute, or until well mixed.
  4. Add remaining sugar, stirring to dissolve into the egg mixture. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin/squash.
  5. Pour or ladle the egg mixture into the pumpkin. Tip: If you spill some on the outside of the pumpkin, wipe it away with a cloth. Fill to about 1/2 inch from the top of the rim. The egg mixture will rise a little out of the opening (it is not runny, so this is fine).
  6. Set pumpkin plus the “lid” (beside it) in a roasting pan (a metal or stainless steel roasting pan works well). Pour a little water (1/4 to 1/2 inch) into the bottom of the pan. Carefully place in oven. Bake 1 hour and 30 minutes.
  7. After 45 minutes, the lid shouldbe cooked (soft). Remove from oven and set aside.
  8. After an hour, you should see the custard rising like a bubble out of the pumpkin. After 90 minutes, or when the custard appears firm, try inserting a long cake tester down into the custard – it should come out clean. If the custard hasn’t set, or if the pumpkin/squash is still too firm to eat, return to oven and bake another 15 minutes.
  9. Remove from oven and allow to cool at least 30 minutes. Using your hands, lift pumpkin out and place on a plate. The pumpkin can be sliced and eaten when cool enough. Note: The custard may “drop” a little – this is normal.
  10. To serve, replace the “lid” or “hat” of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into slices (see picture) and place them on serving plates (it is especially nice served warm). Pour a little maple syrup over each piece. If desired, you can also pour over a little brandy or other favorite liqueur. Pair with a cup of strong tea or coffee, and ENJOY! (Note that the outside rind is not usually eaten). 
  11. ————————————————————————————–

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