I have recently been introduced to the food bloggers Monthly Mingle and this month’s mingle is being hosted by Sally from http://mycustardpie.com/2011/11/01/custard-mingle/. This month’s theme is custard. My contribution is a Thai Pumpkin Custard dessert which is pretty to look at and yummy to eat…just as food should be! It is very easy to make and is a great alternative to pumpkin pie. It could be a Halloween or Thanksgiving dessert too. You eat the whole thing – pumpkin and custard! (except the rind of course).
As I watch my carbs, I do not use sugar, so for this custard recipe I have used erythritol instead which seemed to work fine. I would grind it up next time though to make sure that it thorougly dissolves into the custard mixture. For the pumpkin, I used a Kabocha Squash as it seemed to be about the right size. The combination of custard and sweet pumpkin is just devine!
I had a small amount of the custard mixture left over, so added some cocoa powder to it, and baked it in a dish….a nice treat for slavering over a hot stove all morning!
1 small pumpkin (about 6-7 inches tall)
1 cup coconut milk
2 cups erythritol (ground)
1/4 tspn salt
1 tspn vanilla
1 tspn cinnamon
- Preheat the oven to 190C/375F degrees.
- Cut the top off the pumpkin and remove all of the seeds and stringy pumpkin parts.
- Whisk the eggs in a bowl until fluffy. Add the coconut milk, vanilla, salt, cinnamon and 1 cup of erythritol. Whisk until well mixed.
- Add the remaining erythritol and whisk.
- Pour the mixture into the pumpkin shell and fill to about 1/2 inch from the top of the rim.
- Place the pumpkin and the lid in a roasting pan. Pour a little water (about 1/2 inch) into the bottom of the pan. Bake for 1.5 hours until the custard is firm.
- Remove and cool for at least 30 minutes. Place on a plate and slice.
- Eat and enjoy!