Steamed Pumpkin Custard

My Thai

Traditional Thai cooking with a home-style bent.

Steamed Pumpkin Custard
  • Yield:serves 4
  • Active time:10 minutes
  • Total time:30 minutes
This recipe appears in:
My Thai: Steamed Pumpkin Custard

[Photographs: Leela Punyaratabandhu]

Note: Kabocha squash and calabaza pumpkin are the best types of pumpkin/squash to use here.

About the author: Leela is the author of the Thai food blog You can follow her at @shesimmers

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 4 large eggs
  • 1 cup coconut milk
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup rice flour
  • 1 teaspoon vanilla or coconut extract
  • 1 1/4 cups of diced (1/4-inch) pumpkin flesh


  1. 1.

    Prepare a steamer over boiling water. Combine eggs, coconut milk, sugar, salt, flour, and vanilla, in a mixing bowl; Whisk together thoroughly. Strain custard mixture and divide it among four 6-ounce ramekins. Divide pumpkin among four ramekins. Steam until custard is set around edges but still slightly soft in the middle. This may take anywhere from 10 to 20 minutes depending on the type of steamer you use. Let custard cool to room temperature before serving.

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