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We’ve never seen a Thai recipe like this!

19-Nov / 0 COMMENTS

djfoodieWhile browsing fun and funky Thai recipes we came across this particularly interesting twist on pumpkin pie. It could be a gamble, but if this sugary coconut milk custard comes out properly, we think this might become our new fall favorite. The recipe itself sounds simple as can be, and we imagine it must smell amazing! If you happen to give this seasonal recipe a spin, please let us know. Happy baking!

Prep Time: 20 Minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: Serves six 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 should be 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).

Image via www.djfoodie.com

 

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