Laotian Pumpkin Coconut Milk Custard
This Laotian pumpkin coconut milk custard, cooked all at once in the oven, will blow your mind.
small Japanese pumpkin
kabocha, Mama or similar
coconut cream just over
Preheat the oven to 150?C (300?F). Prepare a baking dish that is large enough to hold the pumpkin.
Cut an opening into the top of the pumpkin that is just big enough for you to be able to scoop out the seeds.
Into a mixing bowl, add the eggs, the sugar, the vanilla essence, and the salt. Whisk thoroughly, then pour in the coconut cream. Mix very well again.
Place the pumpkin into the baking dish and pour the custard into it. Put the cover that you cut out back on top of the pumpkin. Add about 1 inch high of hot water into baking dish.
Place the baking dish into the oven and bake for 1 h to 1 h 30 min. It is done when a clean knife easily goes though the pumpkin, and also if the knife comes out clean when poking the custard.
Take the pumpkin out the oven and allow it to cool down completely at room temperature before slicing wedges.
Laotian Pumpkin Coconut Milk Custard https://cultureatz.com/laotian-pumpkin-coconut-milk-custard/