EGG CUSTARD IN PUMPKIN RECIPE

Discover a classic Thai recipe with our delicious Thai Pumpkin Custard, known in Thai as Sankaya Fak Thong. This delightful dessert features a creamy, sweet coconut custard steamed inside a whole Thai pumpkin. It’s a beautiful and authentic Thai dessert that’s perfect for any occasion.

Ingredients (for 4-6 servings):

• 1 small Thai Pumpkin (approx. 1-1.2kg)
• 5 large free-range eggs
• 200g NUMBER 8 palm sugar
• 250ml full-fat coconut milk
• 1/4 tsp salt
• 2 pandan leaves (optional, for aroma)

Method:

1. Prepare the Pumpkin: Carefully cut a lid around the stem of the Thai Pumpkin. Use a spoon to scoop out all the seeds and stringy pulp from the inside, creating a hollow cavity. Rinse the inside and pat it dry with a kitchen towel.
2. Make the Custard: In a medium bowl, add the eggs and NUMBER 8 PALM SUGAR. If using pandan leaves, tie them into a knot. Use your hands (or a whisk) to scrunch the leaves with the eggs and sugar until the sugar is completely dissolved. This traditional method helps infuse the pandan aroma.
3. Combine Ingredients: Remove and discard the pandan leaves. Add the coconut milk and salt to the egg mixture. Whisk gently until everything is well combined, but try not to create too many air bubbles.
4. Strain the Custard: Pour the custard mixture through a fine-mesh sieve into a jug. This step is crucial for achieving a smooth, silky custard.
5. Fill the Pumpkin: Carefully pour the strained custard into the hollowed-out pumpkin. Fill it to about 80-90% full, leaving a little space as the custard will expand slightly. Place the pumpkin lid back on top.
6. Steam the Dish: Prepare a large steamer pot with water and bring it to a boil. Carefully place the whole pumpkin into the steamer basket. Steam on medium heat for 40-60 minutes, or until the custard is firm and set. You can check by inserting a skewer into the custard; it should come out clean.
7. Cool and Serve: Once cooked, carefully remove the pumpkin from the steamer and let it cool down completely at room temperature. Once cool, place it in the refrigerator to chill for at least 2 hours. This helps the custard to firm up properly.
8. Slice: When ready to serve, use a sharp knife to cut the chilled pumpkin into wedges.

FAK TONG (PUMPKIN)

£13.00

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NUMBER 8 PALM SUGAR

£1.99

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AROY-D COCONUT MILK (400ML)

£1.90

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PANDAN LEAF (BAI TER YAI)

£1.50

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Note:

• Duck Egg vs. Chicken Egg: For a truly traditional and richer flavour, try using duck eggs instead of chicken eggs (you may need 4 duck eggs instead of 5 chicken eggs). Duck eggs provide a denser, firmer texture and a richer, more golden colour to the custard.
• Choosing a Pumpkin: Thai pumpkins work wonderfully for this recipe. Ensure you pick one that is firm and heavy for its size, with no soft spots.
• Sugar: The NUMBER 8 PALM SUGAR gives the custard a rich, caramel flavour and a traditional golden-brown colour.
• Serving: This dessert is best served chilled. The combination of the sweet, firm custard and the tender pumpkin is truly delicious.
• Storage: Store any leftovers, well-wrapped, in the refrigerator for up to 2-3 days.