Pumpkin custard recipe , traditional Thai dessert , delicious, soft and smooth. One child is full, worth the whole family.
Pumpkin dishes are used to make savory dishes until you get bored. It’s better to change your style to make sweet desserts to enjoy, especially the popular egg custard menu. Krakook.com would like to present a method for making pumpkin custard or pumpkin custard, a recipe from Kitty Chef, a member of Pantip.com website. Steamed pumpkin flesh goes well with the sweet and fragrant custard. If you eat the whole thing, it seems difficult. Try adapting it into a tray-style pumpkin custard dish, it makes sense.
Give away delicious recipes Let’s see how to make smooth, soft custard. By Kitty Chef, a member of Pantip.com website.
Pumpkin custard, a popular Thai dessert. Give away delicious recipes Let’s see how to make smooth and soft custard.
Ingredients for Pumpkin Custard
• Pumpkin (Sri Muang variety), 2 small ones, not more than 1 kilogram
• 250 grams of coconut milk
• 500 grams of palm sugar (jaggery)
• 3 chicken eggs
• 3 duck eggs
• 5 pandanus leaves
• Salt (a little )
How to make pumpkin custard
Use a knife to pierce the pumpkin into circles or squares. Use a spoon to scrape out the seeds and pumpkin filling. Then wash it thoroughly and let it dry.
Pour in coconut milk, palm sugar, crack eggs and add salt.
Use pandan leaves to mix all the ingredients together.
Strain through a strainer and pour into the pumpkin. (The ingredients for this custard recipe can be made with 2 pumpkins.)
Steamed in boiling water. Then reduce to low heat. It takes about 1 hour to steam (open the lid and check every 20 minutes).
The time is up and the pumpkin custard is ripe and delicious.
Let the pumpkin custard cool. Then cut it in half. break into small pieces
Beautiful, smooth texture. Soft, smooth, and extremely delicious.
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