(15 oz) can pumpkin puree
tablespoons honey (or to taste)
teaspoon ground cloves
teaspoon ground ginger
Toasted coconut, optional
Preheat oven to 350° F. Lightly grease 5 (8 oz) custard cups/ramekins with coconut oil.
Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.
Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.
Bake for 40 minutes (or until knife inserted in middle comes out clean).
Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.
Cambodian Pumpkin Coconut Custard
The custard is thick, creamy and sweet with a soft texture. Cambodian Pumpkin Coconut Custard is a delicate dessert which serve on very special occasions and celebrations but often makes a perfect sweet treat for a heart warming result any other time. It is very popular Asian recipe.
Note: Cambodian, Lao or Thai Pumpkin Custard is pumpkin that can either be steamed or baked with a coconut milk and egg filling. This is a traditional dessert in Asian country like Cambodia, Lao and Thailand.
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- Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter eight (6-ounce) custard cups and set them into a large baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
- In a large bowl, beat eggs slightly add xylitol, pumpkin, salt, cinnamon, ginger, and cloves and beat until combined. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
- Bring the water for the water bath to a light simmer on top of the stove carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
- Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven. Remove from oven and immediately remove cups from water bath cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to a week.
About Kari Penner
Kari Penner, BA, MA (in process) is a Wellness Coach and works at Shine Dental. She has spent most of the past decade studying Wellness, Nutrition, Toxicity and has been a professional Life Coach since 2001. In 2011, she started her Master’s of Counseling at Providence Seminary. Learn More
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Dr. B.J. Hardick has been immersed in natural health care for his entire life. He is a practicing Doctor of Chiropractic and is the author of Align Your Health. Continue reading.
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Wash and dry the pumpkin or squash. Cut a "lid" in the top, as you would do in order to carve a jack-o-lantern. Slice off the seedy part, so that you're left with a clean lid or hat. Set aside.
Scoop out the seeds and "guts" of the pumpkin. Save seeds to roast or discard.
Break eggs into a large mixing bowl. Using a fork or whisk, beat by hand until fluffy, about 1 minute.
Add the coconut milk, vanilla, and half the sugar. Beat again for 1 minute, or until well mixed.
Add remaining sugar, stirring to dissolve into the egg mixture. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin.
Pour or ladle the egg mixture into the pumpkin. If you spill some on the outside of the pumpkin, wipe it away with a cloth. Fill to about 1/2 inch from the top of the rim. The egg mixture will rise a little out of the opening.
Set the pumpkin and the lid beside it in a roasting pan. Pour a little water (1/4 to 1/2 inch) into the bottom of the pan. Carefully place in oven. Bake 1 hour and 30 minutes.
After 45 minutes, the lid should be soft and cooked. Remove from oven and set aside.
After an hour, you should see the custard rising like a bubble out of the pumpkin. After 90 minutes, or when the custard appears firm, try inserting a long cake tester down into the custard—it should come out clean. If the custard hasn't set, or if the pumpkin/squash is still too firm to eat, return to oven and bake another 15 minutes.
Remove from oven and allow to cool at least 30 minutes.
Using your hands, lift the pumpkin out and place on a plate. The pumpkin can be sliced and eaten when cool enough. Note: The custard may "drop" a little—this is normal.
To serve, replace the lid of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into slices and place them on serving plates (it is especially nice served warm). Pour a little maple syrup over each piece. If desired, you can also pour over a little brandy or other favorite liqueur. Another nice topping favorite of mine is caramel sauce.