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Thai Pumpkin Custard Dessert (Sankaya)
(This exotic Thai dessert will be a sure way to impress any diner with very little effort. Fun for parties, and a great way to take advantage of autumn and winter veggies)
**Easy Difficulty**Optional Alcohol**
Serves 4 to 6
1 Kabocha Squash (Also labeled as “Japanese Pumpkin" in some stores”)
Approx 8 cups water
5 Eggs
2 cups White Sugar
13 oz Coconut Milk from a can (Get a Good Quality. Not “Lite”)
1 tsp Vanilla (fresh from a bean)
2 tsp pure Maple Syrup (Good Quality)
1 ½ tsp Brandy (Not the singer. She might get mad at you!)
1.) Start by preparing the Kabocha by treating it as if you were going to make a Jack-o-Lantern. Wash and scrub the outside of the pumpkin free of dirt. Then. Cut a lid off the top of the pumpkin so that the stem becomes a handle for when serving. Slice the seeds off the lid and set aside. Then gut the pumpkin of all its seeds and innards and discard. You could save the seeds to roast. You can decide. Set cleaned pumpkin aside for later.
2.) In a large bowl, with a fork or hand whisk, whisk all the Eggs until the mixture is light and fluffy. About 1 min. Then add in Coconut Milk, Vanilla, Maple Syrup, Brandy and 1 cup of sugar. Whisk again until well mixed. Then add in the remaining Sugar and whisk until fluffy again.
3.) Pour custard mixture into the pumpkin to about ½ an inch from the top. The custard will rise as it cooks. If you have leftover mix, you can put them in some soufflé cups and cook them on the side. Set pumpkin in a large deep oven pan and place the lid next to the pumpkin. Do not cover the pumpkin with the lid yet.
4.) Pour the water into the pan to ½ an inch high while being careful not to get any water inside the pumpkin. Place pan into the oven set at 375 degrees F. and bake for 1 hour and 30 min.
5.) At 45 min of cooking, remove the lid from the oven and set aside. The lid should be soft, and tender, but not fall apart. When the pumpkin finishes baking after 1 hour and 30 min, remove from the oven and test the custard’s doneness by inserting a toothpick into the custard. It should come out clean. If the custard hasn’t set or the custard is runny, place back into the oven and bake for another 15 min to 20 min.
6.) When done, remove pumpkin from oven and allow to sit in the pan for 30 min to carry over cook and cool off. When ready to serve, place the lid back onto pumpkin and present to your guests. Cut a slice of pumpkin as if it were a cake, and serve. Enjoy!
Extra Info: You might think that this recipe uses a lot of sugar, and you would be correct. This is a sweeter custard, however, we need the sweetness to pair well with the starchy pumpkin. Think of a pallet similar to yams and brown sugar. The sweetness and the starchiness make a wonderful combination.
The top layer of the custard may be firmer than the bottom layer of custard. The two layers may also be different colors. This is normal! You did nothing wrong. The top layer just had more contact with the heat and steam. That is all. The double texture of the custard actually makes the dessert look more complicated than it really is. Your guests will think it's this complicated, intricate layered exotic dessert when really, it's just one mixture poured into a pumpkin. It just reacted differently to the heat and moisture during the cooking process. Science meets food. Mmmm. It's all very simple. But, they don't have to know that. That'll be our little secret. ;3
If you don't like the gooey, creamy bottom layer, you can steam it a little longer, but you risk making the pumpkin too soft. It all depends on your oven.
This Pumpkin Custard also tastes great chilled! Place the pumpkin into the fridge for two hours, or even over night. Then slice the pumpkin like cake, and serve a slice to your guests. Great with Coffee, Hot Tea, or even some Liqueurs or Cordials.
P.S. Don't eat the green rinds. That's just for show. :3
Extra Photo:
http://www.furaffinity.net/view/9822888/
(This exotic Thai dessert will be a sure way to impress any diner with very little effort. Fun for parties, and a great way to take advantage of autumn and winter veggies)
**Easy Difficulty**Optional Alcohol**
Serves 4 to 6
1 Kabocha Squash (Also labeled as “Japanese Pumpkin" in some stores”)
Approx 8 cups water
5 Eggs
2 cups White Sugar
13 oz Coconut Milk from a can (Get a Good Quality. Not “Lite”)
1 tsp Vanilla (fresh from a bean)
2 tsp pure Maple Syrup (Good Quality)
1 ½ tsp Brandy (Not the singer. She might get mad at you!)
1.) Start by preparing the Kabocha by treating it as if you were going to make a Jack-o-Lantern. Wash and scrub the outside of the pumpkin free of dirt. Then. Cut a lid off the top of the pumpkin so that the stem becomes a handle for when serving. Slice the seeds off the lid and set aside. Then gut the pumpkin of all its seeds and innards and discard. You could save the seeds to roast. You can decide. Set cleaned pumpkin aside for later.
2.) In a large bowl, with a fork or hand whisk, whisk all the Eggs until the mixture is light and fluffy. About 1 min. Then add in Coconut Milk, Vanilla, Maple Syrup, Brandy and 1 cup of sugar. Whisk again until well mixed. Then add in the remaining Sugar and whisk until fluffy again.
3.) Pour custard mixture into the pumpkin to about ½ an inch from the top. The custard will rise as it cooks. If you have leftover mix, you can put them in some soufflé cups and cook them on the side. Set pumpkin in a large deep oven pan and place the lid next to the pumpkin. Do not cover the pumpkin with the lid yet.
4.) Pour the water into the pan to ½ an inch high while being careful not to get any water inside the pumpkin. Place pan into the oven set at 375 degrees F. and bake for 1 hour and 30 min.
5.) At 45 min of cooking, remove the lid from the oven and set aside. The lid should be soft, and tender, but not fall apart. When the pumpkin finishes baking after 1 hour and 30 min, remove from the oven and test the custard’s doneness by inserting a toothpick into the custard. It should come out clean. If the custard hasn’t set or the custard is runny, place back into the oven and bake for another 15 min to 20 min.
6.) When done, remove pumpkin from oven and allow to sit in the pan for 30 min to carry over cook and cool off. When ready to serve, place the lid back onto pumpkin and present to your guests. Cut a slice of pumpkin as if it were a cake, and serve. Enjoy!
Extra Info: You might think that this recipe uses a lot of sugar, and you would be correct. This is a sweeter custard, however, we need the sweetness to pair well with the starchy pumpkin. Think of a pallet similar to yams and brown sugar. The sweetness and the starchiness make a wonderful combination.
The top layer of the custard may be firmer than the bottom layer of custard. The two layers may also be different colors. This is normal! You did nothing wrong. The top layer just had more contact with the heat and steam. That is all. The double texture of the custard actually makes the dessert look more complicated than it really is. Your guests will think it's this complicated, intricate layered exotic dessert when really, it's just one mixture poured into a pumpkin. It just reacted differently to the heat and moisture during the cooking process. Science meets food. Mmmm. It's all very simple. But, they don't have to know that. That'll be our little secret. ;3
If you don't like the gooey, creamy bottom layer, you can steam it a little longer, but you risk making the pumpkin too soft. It all depends on your oven.
This Pumpkin Custard also tastes great chilled! Place the pumpkin into the fridge for two hours, or even over night. Then slice the pumpkin like cake, and serve a slice to your guests. Great with Coffee, Hot Tea, or even some Liqueurs or Cordials.
P.S. Don't eat the green rinds. That's just for show. :3
Extra Photo:
http://www.furaffinity.net/view/9822888/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 178.9 kB
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