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A Weekday Menu Recipe


Custard Pumpkin    Veg  HT  DP  Thai  35mins


Thai Name: Sangkhaya Fakthong


Serves 4    Hot  Vegetarian  Vegetable Dessert Gluten Wheat Dairy Free  Thailand  Asia  Asian



1 small pumpkin
5 Eggs
75g/3oz Caster Sugar
A pinch of Salt
240ml/8fl.oz. Coconut Cream




1. Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp leaving a sturdy shell. (Reserve the pulp for another recipe.)


2. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended.


3. Pour the mixture into the pumpkin and steam for about 20 minutes until the custard has set.  Serve hot.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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