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Steamed Custard in Pumpkin Shell Recipe

Steamed Custard in Pumpkin Shell Recipe

Ingredients :

3/4 cup thick coconut milk
3 eggs

1/2 cup palm sugar

Few drops rose water
1 medium-size pumpkin


Method :

If you can, draw out the coconut milk by using freshly grated coconut along with scented water, that is exactly how this particular custard will be made in Thailand. If not use the common way of extracting milk with desiccated coconut, using milk as opposed to water because it ought to be very rich. Beat eggs slightly, add sugar. Mix with coconut milk and stir until sugar dissolves, then flavor with rose water. Wash the pumpkin well, cut the top and remove all seeds and spongy tissue, scraping well with a spoon to leave the pumpkin smooth. Strain the custard and pour into the pumpkin to come just to the top. Put the pumpkin in a dish that just fits it and put the dish and pumpkin in a steamer. Steam for 1 hour or until a knife inserted in the centre of the custard comes out clean. Cool, chill and serve cut into slices so that there is a portion of custard surrounded by pumpkin. Run a knife around the edge of each slice and remove skin. Serve with sweetened coconut milk to pour over.


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