301 – Pumpkin Coconut Custard Laos Style / القرع بكاسترد جوز الهند

Prep time :

Cook time :

Serves :

Complexity :

very easy

Step 1 – Preparing the Pumpkin:

With a sharp knife, cut a geometric figure at the center-top of the pumpkin. Imagine it’s like a hat or cover the pumpkin.
Carefully remove the pumpkin ‘top’ and keep.
Using a spoon, empty the inside of the pumpkin until clean (remove the seeds and fibers). Disgard the seeds or keep for other recipes.
Lightly wash the inside of the pumpkin with some cold water. Drain.

Step 2 – Making the Coconut Milk Custard:
Note: Use coconut MILK not cream or any other type of product

Place the coconut milk in a bowl and microwave for 30 seconds to make it more liquid (coconut milk in a can tend to become solid)
In a large bowl, add the eggs, sugar, and pinch of salt. Lightly beat using a whisk.
Add the coconut milk and continue mixing until all the ingredients are well integrated.

Final steps:

in a large pot, place a ‘stand’ inside, where we can place a pumpkin and steam it. You can also use a double-boiler or steamer.
Place a bowl on top of the ‘stand’ (in the pot). Place the pumpkin in the bowl.
Pour the custard inside the pumpkin. Place the pumpkin ‘hat’ next to it in the bol (do not cover the pumpkin with its ‘hat’).
pour water in the pot, around 1/3 the height of the pot. The water should not reach more than 1/3 the heigh of the bowl.
Cover the entire pot and place on the stove. Cook on medium-high heat. We are basically steaming the pumpkin.
After 45-50 minutes, check that the custart is ready by inserting a knife in the middle of the custard – the knife should come out clean.
Remove the pumpkin from the bowl. Place on a place and let cool down at room temperature.
Serve at room temperature. Cut slices around the pumpkin to get a slice of pumpkin with some coconut custard!

Tip: you can steam left over custard in bowl for extra custard!