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Arnold Myint - Thai Steamed Mini Pumpkin & Coconut Custard

Home and Family 9021 Final Photo Assets
Arnold Myint is baking a Thai inspired coconut custard inside of mini pumpkins for an adorable and easy to make Fall treat.
Thai Steamed Mini Pumpkin & Coconut Custard
Course:
Dessert
Cuisine:
Thai
Seasonal Event:
Fall
Yield:
4-6 mini individual pumpkins
INGREDIENTS:

THE PUMPKINS:

  • 4-6 mini pumpkins, seeded and cleaned

THE CUSTARD:

  • 5 eggs
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1/2 cup palm sugar (use the pucks, shave/chop with a knife)
  • Pinch salt
  • Pinch nutmeg
  • Pinch cinnamon

THAI STEAMED MINI PUMPKIN & COCONUT CUSTARD DIRECTIONS:

Cut open the pumpkins like you would when carving a jack o’lantern, creating a top around the stem. With a spoon, scrape out all the inners until the interior of the pumpkin is clean.

For the custard, place all ingredients minus the eggs into a sauce pot and heat slightly so the sugar can dissolve. Remove from heat and allow to cool. Once the mixture is cool, add the eggs and which until completely incorporated.

Pour custard mixture into pumpkins and steam in a covered steam basket for 30-40 minutes or until custard is firm.

Options to serve, top the steamed pumpkin custards with a spoon of granola and place stem gently back on top like a lid. A dollop of whipped cream and drizzle of honey could be an additional fun touch.

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