Thai Pumpkin Custard
Whole steamed kabocha pumpkin or gem squash filled with a silky coconut, palm sugar, and lime-infused egg custard.
A hollowed miniature kabocha squash (or South African gem squash) serves as an edible bowl for a rich coconut milk custard scented with palm sugar, fragrant lime peel, and a pinch of sea salt. Steamed gently until set, cooled, and sliced into creamy, sweet wedges.
Before you start
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Method
- 1
Infuse Coconut Milk & Dissolve Sugar
In a small saucepan set over medium-low heat, combine 180 ml coconut milk, 100 g chopped palm sugar, 2 strips of lime peel, and a pinch of salt. Add the pandan leaf now, if using.
- 2
Whisk gently for 3–4 minutes until the palm sugar has completely dissolved and the coconut milk is warm and fragrant (do not bring to a boil).
- 3
Remove from the heat, fish out and discard the lime peel strips (and the pandan leaf), stir in the vanilla if using, and allow the milk mixture to cool slightly for 3–5 minutes.
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Ivana Sanshia’s note
In South Africa, gem squash is traditionally boiled and served with melting butter and sugar. Using them as individual vessels for Thai coconut custard bridges both culinary traditions seamlessly.
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