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Fak Thong Sang-Ka-Ya (Pumpkin Custard)
Description
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!
add to shopping list Ingredients
1 medium Pumpkin
5 duck eggs
1 cup coconut cream
1/2 cup Sugar
Preparation
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.
Post a Question or Comment
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10/09/09
amybyrd21 says:
My daughter is going to make this as soon as I get her a pumpkin. We have duck eggs so we are set. As far as the chicken eggs I figure it would be an issue of finding out how may regular eggs equal a duck egg. I think you have to do it by weight due to the sizes vary on duck eggs.
10/16/09
Chicken egg is work well also. But better is duck egg. Enjoy ;)
11/11/09
dslaughter says:
How do you prepare the pumpkin? Scrape out the insides and seeds... and what size? - 'medium-sized' isn't really clear.
