This custard is spectacular to look at, and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe, and a nice alternative to pumpkin pie. Don’t be put off by the long baking time – it’s actually a really easy recipe to make! A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard (a healthier and lower calorie version than traditional custard). Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee, and ENJOY!
1 medium Pumpkin
1 cup coconut cream
1/2 cup Sugar
1.Beat the eggs wih coconut cream and sugar until the mixture is frothy.
2.Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
3.Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
4.Leave it cool or keep in refrigerator to make the custard firm.Do you enjoy this blog? Do you find the information helpful? Then go ahead and treat me to a coffee or send me a tip! I love Starbucks Skinny Cinnamon Dolce Latte. Choose any amount you wish, whatever you feel this blog is worth to you.