Thai Custard in a Pumpkin (Crustless Pumpkin Pie)
Creamy kabocha squash filled with a coconut custard and then steamed together into a rich dessert. It's a traditional Thai sweet that is a showstopper. And it's gluten free!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kabocha squash (see ingredient note in the post above for choosing a good squash for this recipe)
- 1 cup (240 ml) coconut milk
- 300 grams chopped palm sugar
- 1 Tbsp rice flour or cornstarch
- 1/2 tsp + 1/8 tsp table salt
- 6 eggs + 1 egg yolk
- 1 pandan leaf
Instructions
- 1
*If you want to bake it instead, see baking instructions in the blog post above.
- 2
Cut out the lid of the pumpkin and scoop out all the seeds. Rinse the pumpkin and let dry, upside down, on a towel.
- 3
In a pot, add palm sugar, most of the coconut milk (reserve about 2 Tbsp). Fold the pandan leaf and tie it into a knot, which will bruise the leaf and help the aroma come out. Cook over medium low heat, stirring occasionally, just until the sugar is all dissolved. Do not allow the mixture to reduce, we just want to heat the liquid so the sugar will dissolve. Set aside.
- 4
Combine the reserved coconut milk with the rice flour and stir to dissolve the flour.
- 5
In a large mixing bowl, add all the eggs and the yolk, the dissolved rice flour, and salt; whisk until well combined. Make sure the palm sugar mixture is warm enough for you to touch it, then slowly whisk it into the eggs.
- 6
Strain the custard into a spouted container such as a large measuring cup.
- 7
Preheat the steamer with plenty of water, and bring it to a simmer over high heat.
- 8
Set the squash in a casserole dish and support the sides with scrunched up aluminum foil and wrap it around the whole squash. You need to support the sides of the squash in case it cracks while steaming.
- 9
Once the water is simmering, turn the heat down to about medium to maintain a constant simmer that's a little gentler than a rapid boil.
- 10
When ready to steam, stir the custard and pour it into the squash, just until it touches the bottom of the flesh at the top. Leave room for the custard to puff up.
- 11
Steam until the custard is set - timing depends on the size of your squash, but a medium size squash takes about an hour, but it could be much longer. You NEED to test doneness using one of these two methods: Insert a dinner knife into the middle of the custard and push it sideways ever so slightly to open up the custard, if there is cloudy liquid that runs into the space, it is not done; if there's only clear liquid, it is done. Even better, if you have an instant-read thermometer, insert it into the middle of the custard and make sure the coolest part reaches 170°F. Make sure you insert the thermometer deep enough to reach the coolest part of the custard, and when in doubt, insert it further and check if the temp drops.
- 12
Let cool completely before cutting. To serve, cut the pumpkin into wedges. It can be served room temp or chilled.