Thai Pumpkin Custard
Whole steamed kabocha pumpkin or gem squash filled with a silky coconut, palm sugar, and lime-infused egg custard.
A hollowed miniature kabocha squash (or South African gem squash) serves as an edible bowl for a rich coconut milk custard scented with palm sugar, fragrant lime peel, and a pinch of sea salt. Steamed gently until set, cooled, and sliced into creamy, sweet wedges.
Before you start
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Method
- 1
Infuse Coconut Milk & Dissolve Sugar
In a small saucepan set over medium-low heat, combine 180 ml coconut milk, 100 g chopped palm sugar, 2 strips of lime peel, and a pinch of salt.
- 2
Whisk gently for 3–4 minutes until the palm sugar has completely dissolved and the coconut milk is warm and fragrant (do not bring to a boil).
- 3
Remove from the heat, fish out and discard the lime peel strips, and allow the milk mixture to cool slightly for 3–5 minutes.
The rest of this recipe
There's 4 more ingredients and 8 more steps to go.
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Ivana’s note
In South Africa, gem squash is traditionally boiled and served with melting butter and sugar. Using them as individual vessels for Thai coconut custard bridges both culinary traditions seamlessly.
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