Egg Custard in Pumpkin
This pumpkin egg custard is one of my earlier recipes that was posted on my channel back in 2015. Back then I was just cracking into the cooking world. Mind you, I have always been the cook in my family but never have I ever shown myself to the world. Since then I have learned so much, looking back makes me realise I’ve come a long way and more polished with my cooking skills. So, today I will celebrate that by remaking the recipe, to make it simpler.
Ingredients
1 whole mature pumpkin
250 ml coconut cream
6 eggs
120 g palm sugar
A pinch of salt
How to make
Preheat the oven at 150 C, top-bottom heat.
Cut the top of a pumpkin using a knife and small cup in a circular shape. Gently remove the cutout. Use a spoon to remove the pumpkin core and seeds. Rinse the pumpkin with water and set it aside.
Crack some eggs, add them into a blender together with coconut milk, palm sugar, and salt. Blend until well combined. Pour the egg mixture through a strainer to remove bubbles. Then pour the egg liquid into the hollow pumpkin, filling it near the top.
Place the pumpkin in an oven-proof container or bowl and place it into a deep tray. Add hot water to the tray. Bake the pumpkin for 2 hours or until it's cooked through.
Leave the pumpkin to cool down inside the oven then chill it in the refrigerator before serving. This unique and delicious dish is sure to impress your family and friends. Enjoy!
