Desserts/ Gluten Free/ Low Carb/ Paleo/ Vegetarian

Thai Pumpkin Custard

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!

INGREDIENTS

1 small pumpkin (about 6-7 inches tall)

5 eggs

1 cup coconut milk

2 cups erythritol (ground)

1/4 tspn salt

1 tspn vanilla

1 tspn cinnamon

METHOD

  • 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!

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6 Comments

  • Reply
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  • Reply
    Devina Divecha
    November 9, 2011 at 4:00 pm

    Wow… that looks prettyyyy cool!!!

  • Reply
    Angie C
    November 8, 2011 at 5:07 pm

    Thanks! It won’t last the night ….I buy my erythritol from the Organic shop…looks like sugar but does not give you the sugar spike in your insulin…and much lower in carbs!

  • Reply
    I Live in a Frying Pan
    November 8, 2011 at 4:57 pm

    Killer combo, pumpkin and custard! (Never heard of erythritol before…learn new things everyday!)

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