Lao Pumpkin Coconut Custard | Wandercooks

By foodiva

Ingredients

• 1 small Jap pumpkin
• 4 eggs
• 270 ml (just over 1 cup) coconut cream
• 1/2 cup caster sugar
• 1 tsp vanilla essence
• 1/2 tsp salt
• Hot water

Details

Servings 1
Preparation time 15mins
Cooking time 105mins
Adapted from wandercooks.com

Preparation

Step 1

Instructions
Preheat your oven to 150 degrees celsius.
Slice a circle into the top of your pumpkin and scoop out the seeds, then pop the hollow pumpkin in a baking dish and set aside.
Crack those eggs into a mixing bowl and throw in your sugar, vanilla essence and salt. Whisk whisk whisk til evenly mixed, then pour in your coconut cream and whisk a bit more.
Pour the creamy custard mixture into your pumpkin, and a little hot water into your baking dish (aim for a couple of centimetres / 1 inch if you can). This'll help steam the pumpkin as it bakes. Now pop it in your oven and pop the kettle on for a cup of tea. You've got an hour and a half to wait until pumpkin and custard are cooked. Don't forget to check the custard occasionally by poking in a clean knife. If it comes out clean, your custard is set!
Take out your pumpkin coconut custard deliciousness and allow to cool down to room temperature before slicing and serving.

Instructions