House of EJ

I love fall. The cooler temperature is excellent for hiking and baking. The season is almost synonymous with pumpkins. I’ve always liked pumpkins, but never attempted to cook them. The last several years, I’ve learned to cook squash – spaghetti and butternut – and am now a huge fan. This fall, pumpkin is my inspiration.

It started last weekend when a friend took me to her town’s farmer’s market. I fell in love with the mini pumpkins. Thoughts of Thai coconut custard cooked in pumpkin shells danced in my mind. My late mother-in-law used to make them, and they were to die for. I tried to make it once many years ago without success (read about that fiasco here). This time, I was undaunted and determined to try again. Armed with a Thai cookbook and many recipes from the internet, and after two tries using different ingredients and pumpkins, I deemed this Thai coconut custard in pumpkin shells recipe a success. Try it and let us know what you think. We appreciate your comments.

Ingredients for Thai coconut custard in pumpkin shell

Carving a lid

removing the seeds and membrane

Whisking the eggs and coconut milk, salt and palm sugar

straining the custard mixture

Pour into pumpkins and place them on the steamer rack

Thai coconut custard in a pumpkin shell

Thai coconut custard in pumpkin shell

Thai coconut custard in Pumpkin Shells
Serves 4-6

3 mini pumpkins
5 eggs
3/4 cup palm sugar
3/4 cup coconut milk
pinch of salt

1. Cut small rounds from tops of pumpkins to create lids. Remove the guts of the pumpkins (seeds and membranes) with a spoon, leaving flesh intact. Wash and let dry.
2. To a pot big enough to hold a steamer rack, pour in about 1.5 inch of water, making sure the water doesn’t cover the steamer rack. Bring it to a boil, then turn heat to low.
3. In a mixing bowl, lightly whisk the eggs. Add palm sugar, coconut milk and salt. Strain the mixture into a bowl. Pour into pumpkin shells. Place the pumpkins and their lids onto the steamer. Turn the heat back to medium high, and steam the pumpkins for 45 minutes or until custard is set (test with a wooden skewer; if it comes out clean, it’s done). Remove pumpkins from steamer. Serve hot or cold.

Cook’s Note: Mini pumpkins are cute but may be more work. I would go with a a medium size pumpkin next time. Select a pumpkin that is short and wide so it’ll fit on your steamer rack. If using white or brown sugar, add a teaspoon of vanilla to the eggs. A word of caution regarding steaming – make sure there is water in the pot throughout the steaming process.

What’s your favorite fall harvest?

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