This recipe appears in:My Thai: Steamed Pumpkin Custard
Note: Kabocha squash and calabaza pumpkin are the best types of pumpkin/squash to use here.
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- 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
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.