Thai Pumpkin Custard Recipes

SANKAYA (THAI PUMPKIN CUSTARD)

Steps:

• Make sure ingredients are at room temperature.
• Cut a hole from the top and remove the cap.
• Using a spoon remove all the seeds and guts.
• Fill cavity up to 1" from top with water.
• Pour water into a measuring container.
• Note amount of water.
• That will give you a idea if your pumpkin's cavity is too small for the custard filling. Pour water out of container.
• Mix coconut milk, eggs (5 eggs if using 200ml coconut milk, 6 eggs if using 250ml), sugar and extract well in the measuring container.
• Add Ginko nuts if using.
• Pour into cavity leaving 1" space from top.
• If there is too much headspace (too little filling), you can use evaporate milk to make up the shortfall.
• Put pumpkin into a steamer that has boiling water.
• Do not put cap back on the pumpkin.
• Put cap next to the pumpkin in the steamer or on it (see photo).
• Steam for 45 minutes.
• The custard will rise up a bit (that's why we leave 1" space).
• Use a knife or fork and push it into the custard.
• If it comes out clean. It's done.
• Leave to cool to room temperature.
• If you cut the pumpkin when it has not cooled sufficiently, the custard will be runny.
• I would put it into the fridge before cutting. But that's me.
• Enjoy.

THAI PUMPKIN CUSTARD

Steps:

• Wash and dry outside of pumpkin (or squash).
• Using a sharp knife (and being careful not to cut yourself), cut a "lid" in the top as you would to carve a jack-o-lantern.
• Remove the "lid" and slice off the seedy part, so that you're left with a clean lid or hat; set aside.
• Using an ice cream scoop (or large steel spoon), scoop out the seeds and "guts" of the pumpkin. You may have to get in there with your hands, which is always fun (!). Save seeds to roast in the oven later with a little oil and salt, or discard.
• Preheat oven to 350°F.
• Break the eggs into a large mixing bowl. Using a fork or whisk, beat the eggs by hand (or use an automatic mixer set to low or medium) - about 1 minute.
• Add the coconut milk and vanilla. Beat again briefly, until well mixed.
• Add the sugar 1/2 cup at a time, stirring as you go, until all sugar is added and has dissolved in 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.
• Pour or ladle the egg mixture into the pumpkin (try not to spill any on the outside of the pumpkin, or it may burn. If you do spill, wipe it away with a cloth). Don't overfill - leave about 1/2 inch of room room at the top, since the egg mixture will rise a little out of the hole (it is not runny, so this is fine).
• Set the pumpkin plus the "lid" together in a baking dish (a long, glass dish works perfectly, like the kind you would use to make lasagna).
• Pour about 1/2 inch of water into the bottom of the baking dish (water level should be about a 1/2 inch up the side of the pumpkin).
• Being careful not to spill the contents of the pumpkin, place in the oven to bake for 1 hour at 350 degrees. After 1/2 an hour, check the water level, making sure the baking dish doesn't go dry. Tip: Always add warm (or hot) water, never cold. Cold water could make your baking dish shatter.
• After 1 hour, you should see the custard rising like a bubble out of the pumpkin. Custard is done when an inserted fork comes out clean. You can also poke the top of the pumpkin with a fork to make sure it is soft enough to eat. If necessary, continue to bake up to 10 minutes more.
• Leaving pumpkin in the baking dish, allow to cool, then place in the refrigerator until cold (this will help it "set") Note: The custard may "drop" a little - this is normal.
• 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 pieces (see picture) and place the pieces on serving plates. Eat as is, or serve warm with a little maple syrup or brandy over each piece.

THAI PUMPKIN SOUP

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
• Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
• Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
• Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.