Baked Pumpkin Custard
It is only midweek but I am very much struggling to get through working from home environment. Not to mention a tremendous craving for something sweet from the motherland. What I miss the most is how good street food tastes and how easy just to get outside to get one. Now we are living in a different time that is constrained by the pandemic. Like most of you, finding something to do during the day to get by can become routine and uninspiring. However, we are getting through this together. As we are getting closer to Halloween (we don’t really celebrate here in Australia), many of you are looking to make something for such an event ( we all need something to escape from). I will show you a simple pumpkin recipe custard cake that you can bake at home. You require absolutely nothing special to make this delicious bake. Here are some ingredients that you could find in your kitchen.
Ingredients
10 eggs
100 g palm sugar
2 pandan leaves (or vanilla extract)
120 g pumpkin puree
A pinch of salt
How to make
Preheat your oven to 180C.
In a mixing bowl, beat the eggs together with the palm sugar until well combined.
If using pandan leaves, prepare them by cleaning and blending them with a small amount of water. Strain the mixture and add it to the egg mixture. If using vanilla extract, add it now.
Stir in the pumpkin puree, and a pinch of salt. Mix until well combined.
Pour the mixture into a greased baking dish or ramekins.
Place the dish or ramekins in a roasting pan and add hot water to the pan until it reaches halfway up the sides of the dish or ramekins.
Carefully transfer the pan to the oven and bake for 25-30 minutes or until the custard is set.
Remove the dish or ramekins from the roasting pan and let them cool.
Serve the custard chilled or at room temperature.
