Coconut Custard Baked in a Pumpkin

Name: Coconut Custard Baked in a Pumpkin
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Asian Other,
Ingredients: 1 small sugar or pie pumpkin (4 to 5 pounds); 2 cups (500 ml) Coconut Milk (thai kitch); 1 cup (250 ml) whole milk; 1 cup (250 ml) heavy cream; 3 large eggs; 2 large egg yolks; 1/3 cup (80 ml) sugar; 1/2 tsp (2 ml) allspice ground (club house); 1/2 tsp (2 ml) cardamom ground (mccormick ); 1/4 tsp (1 ml) salt; 1/4 cup (125 ml) chopped candied ginger; 1/4 cup (125 ml) dried cranberries (optional)

Coconut custard baked in a kabocha squash is a popular dessert in Thailand. This recipe uses the easier-to-find pumpkin. If you’re serving chilled slices, caramel or chocolate sauce makes a nice, if untraditional, topping.

20 min

PREP TIME

1h 30 min

COOK TIME

380

CALORIES

INGREDIENTS

SERVINGS: 8