Fak Thong Sang-Ka-Ya (Pumpkin Custard)


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!

INGRADIENTS:
  • 1 small pumpkin
  • 5 duck eggs
  • 1 cup coconut cream
  • 1/2 sugar
COOKING:
  • Beat the eggs wih coconut cream and sugar until the mixture is frothy.
  • Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
  • Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
  • Leave to cool or keep in refrigerator to make the custard firm.

2 comments:

Lori said...

This looks yummy!

Anonymous said...

Is it suppose to be jello-like? cuz i made it and its all jelloy.. but its delicious.