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Thai Pumpkin Custard

Team AckoFeb 8, 2024

Thai Pumpkin Custard is a super easy recipe. Pumpkin is a good source of vitamin E, folate, and riboflavin.



    Ingredients to make Thai Pumpkin Custard:

    1 small pumpkin, ¾ cup coconut milk, 4 eggs, ½ cup brown sugar, ¼ tsp. salt, ¼ tsp. cinnamon powder, ¼ tsp. vanilla essence, water (for steaming)

    Steps to make Thai Pumpkin Custard:

    1. Wash the pumpkin cleanly. Use a small round bowl to mark the circle and with a sharp knife cut it out. Scoop out all of the insides in the pumpkin and rinse to ensure that it is clean and smooth inside.

    2. Mix the brown sugar, salt, vanilla extract, and coconut milk, and heat until the sugar dissolves. Remove from heat and cool back to room temperature.

    3. Add the eggs to the coconut milk mixture and mix well to form the custard.

    4. Place a steamer and pour water and preheat it. Pour the custard into your hollowed out pumpkin just to half of the pumpkin. Steam for 45 minutes or until it is done. Cool it before touching. Slice into individual pieces.

    Serve it to every bite of it.

    Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.



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