inbae’s kitchen | i n b a e b a y . c o m

I followed the recipe from Taste Buddies and gave this pumpkin custard a shot. It didn’t come out great when I tried making it because the pumpkins ended up becoming a mush, plus the custard tasted too egg-y. I feel like it has a pretty good potential to be a great dessert, done right. When I have the guts and desire to try it again, I’ll try to make it look like this on the left.

Serves four:

• 5 large eggs
• 1 cup of coconut cream
• 1 cup of loose palm sugar
• 2 small Japanese pumpkins or squash

1. Gently cut the top of the pumpkin or squash. Scoop out the seeds and stringy bits and set aside. Keep the tops for covering.
2. Combine the eggs with the coconut cream and palm sugar. Beat on a medium speed until frothy.
3. Pour the coconut mixture into the pumpkin shells and cover them with the tops.
4. Gently place pumpkins in the steamer. Cover with a lid and steam for about 30-35 minutes.
5. Once the custard has set, remove the pumpkin from the steamer and set aside to cool for about 15 minutes.
6. Finally, place the pumpkin in the fridge for about 1-2 hours.
7. Serve chilled.