Pumpkin Sangkaya (Thai Pumpkin Custard)
A decorative Thai pumpkin custard provides a unique dessert for Halloween or Thanksgiving gatherings.
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Instructions
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Preheat the oven to 375 F.
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Wash and dry the pumpkin, then cut a lid and remove any seedy parts; scoop out all seeds and stringy guts.
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Beat eggs until fluffy, then combine with coconut milk, vanilla, and half the sugar, beating for 1 minute until well mixed.
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Stir in the remaining sugar until fully dissolved.
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Pour the egg mixture into the pumpkin, filling to approximately 1/2 inch from the top rim.
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Place the pumpkin and its lid in a roasting pan with 1/4 to 1/2 inch of water, then bake for 1 hour and 30 minutes.
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After 45 minutes, remove the pumpkin lid from the oven and set it aside.
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After 90 minutes, insert a long cake tester into the custard; it should come out clean. If the custard is not set or the pumpkin is too firm, bake for an additional 15 minutes.
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Remove from the oven and cool for at least 30 minutes.
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To serve, replace the lid, then slice the pumpkin and custard into portions and serve warm, optionally topped with maple syrup, brandy, or caramel sauce.