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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Thai Steamed Custard with Pumpkin

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This traditional dessert is often made inside pumpkin shells, but this easy version has cooked pumpkin inside. The pumpkin adds sweetness and texture, without being too sweet. It’s one of Marion’s dad’s favourite dishes, and it’s no wonder!

WATCH THIS RECIPE

THAI STEAMED CUSTARD WITH PUMPKIN

PREP TIME

10 minutes
COOK TIME

30 minutes
SERVES

4
Ingredients

6 eggs

¾ cup coconut sugar (you can also use palm sugar or a half/half mix of white and brown sugar)

½ cup coconut milk

80g (about 3 oz) cooked pumpkin pieces (either steamed or boiled)

Steps
Step 1

Place eggs, palm sugar and coconut milk in a large bowl. Mix with your hands to break up the palm sugar.

Step 2

Then whisk to combine. Add the pumpkin and gently mix until combined.

Step 3

Divide among 4 small ramekins. Place in a steamer over boiling water and cook for 30 minutes or until set.

Step 4

Serve warm or at room temperature.

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