Thai Steamed Custard with Pumpkin

by Marion's Kitchen July 5, 2018

Serves: 4

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 cooked pumpkin pieces (either steamed or boiled)

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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