Thai Egg Custard in a Pumpkin

We had the pleasure of learning how to make this delicious dessert in Thailand at the Sompong Thai Cooking School. We definitely recommend attending their fun cooking class when visiting Bangkok. This dessert is light, easy and relatively fast to make. If you want to know what Thailand tastes like, try this recipe below.



1 pumpkin (500-600 gram.)

4 eggs

1 cup coconut cream

1 cup palm sugar

1/2 tsp salt

5 pandanus leaves (or 2-3 drops of vanilla extract )

  1. Clean the pumpkin, remove the top and scrape out the seeds and membrane, but leave the flesh intact. ( you can use a thai soup spoon for this process, which makes this process fast and easy)
  2. In a mixing bowl, combine eggs, coconut cream, palm sugar, pandanus leave/or vanilla extract and salt. Mix until the sugar is dissolved.
  3. Pour the custrad mixture into the prepared pumpkin, filling until about 1/4 inches from the top. ( You can also use small custard cups, instead of the pumpkin to cook the custard. Pour the custard mix into the cups and add shredded pumpkin flesh on top.
  4. Steam low heat the pumpkin in a stacker steamer or other steamer for 45-50 minutes, or until a knife inserted into the custard comes out clean. It will look set but still jiggle a bit when shaken. The custard firms up as it cool ( about 10 minutes). ( If you are using small cups, steam for about 10-15 minutes.). To prevent your pumpkin from cracking, put it in a bowl that fits nicely around it, and avoid steaming with excessive heat. After the custard is done steaming, leave it to cool before you remove it from the steamer.
  5. Cut the custard including the pumpkin "crust" into wedges and serve! Voila!