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Sangkhaya Fakthong (Custard Pumpkin)

Sangkhaya Fakthong (Custard Pumpkin) is a traditional Thai recipe for a classic dessert of a home-made egg and coconut cream custard with palm sugar baked in a hollowed-out pumpkin. The full recipe is presented here and I hope you enjoy this classic Thai version of: Custard Pumpkin (Sangkhaya Fakthong).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesDessert RecipesThailand Recipes



Sangkhaya Fakthong (Custard Pumpkin) a Classic Thai recipe for a dessert of a home-made egg and coconut cream custard with palm sugar baked in a hollowed-out pumpkin.

Ingredients:

1 small pumpkin
5 eggs
65g palm sugar (or light brown sugar)
pinch of salt
250ml coconut cream

Method:

Cut the stem end off the top of the pumpkin, then cut the top attractively. Scoop out the seeds and most of the soft pulp (but leave a rim adhering to the skin).

Crack the eggs into a bowl and lightly whisk together then beat in the sugar, salt and coconut cream. Beat until well blended then pour the mixture into the hollowed-out pumpkin.

Sit the pumpkin in a steamer basket then set over a pan of boiling water and cook for about 20 minutes, or until the custard has set.

Serve hot.