Deconstructed Pumpkin Custard – Thai style

 

I love pumpkin custard. My mother often brought home a small buttercup pumpkin filled with this beautiful egg custard for pudding when we were young (in Bangkok). My mom was a working woman and she worked until 60 – the age of retirement in Thailand. Her office was not far from the market and after lunch she would walk to the market and bought us yummy puddings (my father used to have a sweet tooth too).

I have tried so many times to replicate that but not been very successful as the pumpkins would split in the steamer 8 out of 10 times. The custard itself is not difficult but the pumpkins seem to have a mind of their own.

So the easiest way to make this pudding work is putting pumpkin into the custard rather than the other way round. The outcome is always good – if the custard is too soft you still can eat it out of the mould:)

You will need:

2 large eggs

¾ cup coconut cream + 2 Tablespoons water

70 grams palm sugar, chopped

1-2 teaspoons soft brown sugar

2 teaspoons rice flour

1 teaspoon vanilla extract

A pinch of salt

3/4 cup pumpkin cut into matchsticks (the green variety or buttercup will be best) or about 75 grams

Grease 16 cm round mould and set aside.

Place sugar, coconut cream and water in a sauce pan on low heat until sugar is dissolved. Leave to cool. Beat eggs in a bowl, add flour, salt, vanilla extract and coconut cream mixture. Beat on medium speed until combine. Pour the mixture through the sieve into the greased mould and add pumpkin. Heat up your steamer on medium heat until the water is boiling. Steam on medium heat until set and cooked through. Approximately 25 to 30 minutes.  Turn the heat down after 10 minutes.

Remove from heat and let it cool down before refrigerate for at least 3 hours. Cut into wedges and serve.