This traditional dessert is often made inside pumpkin shells, but this easy version has cooked pumpkin inside. The pumpkin adds sweetness and texture, without being too sweet. It’s one of Marion’s dad’s favourite dishes, and it’s no wonder!
Thai Steamed Custard with Pumpkin
6 eggs
¾ cup coconut sugar (you can also use palm sugar or a half/half mix of white and brown sugar)
½ cup coconut milk
80g (about 3 oz) cooked pumpkin pieces (either steamed or boiled)
- Place eggs, palm sugar and coconut milk in a large bowl. Mix with your hands to break up the palm sugar.
- Then whisk to combine. Add the pumpkin and gently mix until combined.
- Divide among 4 small ramekins. Place in a steamer over boiling water and cook for 30 minutes or until set.
- Serve warm or at room temperature.
