Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Custard
Steam
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Mix · About 7 min
- Whisk eggs, milk, sugar and salt from 400 g pumpkin, peeled and thinly sliced, 4 eggs, 250 ml coconut milk, 90 g palm sugar, ¼ tsp salt until dissolved. Arrange pumpkin in a greased heatproof dish and pour custard over it.
Check: Look for this result: dissolved.
Steam · About 45 min
- Bring 1500 ml water to a simmer. Cover dish loosely with foil and steam 35–45 minutes until pumpkin is tender and custard reaches 71°C / 160°F.
Check: Look for this result: pumpkin is tender and custard reaches 71°C / 160°F.
Chill · About 120 min
- Cool promptly in shallow portions, then refrigerate at least 2 hours.
Tips
- Use a shallow dish so the custard sets evenly.
- Judge Thai Pumpkin Custard by the texture and doneness signs in its steps. Your pan and heat affect how long Thai Pumpkin Custard takes to cook.
Substitutions
- Use butternut squash instead of pumpkin.
Storage
- Get perishable Thai Pumpkin Custard into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Thai Pumpkin Custard within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Thai Pumpkin Custard to 74°C / 165°F, stirring or turning it for even heating. When Thai Pumpkin Custard is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Complete the cooked base of Thai Pumpkin Custard the day before and refrigerate promptly. Allow the full setting time. Finish Thai Pumpkin Custard with crisp sugar, crumbs, nuts or fresh toppings at serving time.
FAQ
What matters most when making Thai Pumpkin Custard?
Use a shallow dish so the custard sets evenly.
What can I substitute in Thai Pumpkin Custard?
Use butternut squash instead of pumpkin.
Can I prepare Thai Pumpkin Custard ahead?
Complete the cooked base of Thai Pumpkin Custard the day before and refrigerate promptly. Allow the full setting time. Finish Thai Pumpkin Custard with crisp sugar, crumbs, nuts or fresh toppings at serving time.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
