cambodian

Pumpkin Coconut Custard

Name: Pumpkin Coconut Custard
Yield: 1 serving
Cuisine: cambodian
Ingredients: 247 g kabocha squash or small pumpkin (edible portion), cleaned; 155 g coconut milk; 71 g eggs; 32 g palm sugar or brown sugar; 3 g vanilla extract; 0.71 g salt

This simmered dish pairs kabocha squash or small pumpkin, cleaned with coconut milk, eggs and palm sugar or brown sugar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Gluten free Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

67 g Carbohydrates

40 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

247g kabocha squash or small pumpkin (edible portion), cleaned 111 kcal
155g coconut milk 305 kcal
71g eggs 102 kcal
32g palm sugar or brown sugar 124 kcal
3g vanilla extract 9 kcal
1g salt 0 kcal

Cooking instructions

kabocha squash or small pumpkin (edible portion)
Cut a lid from the pumpkin and scoop out seeds and stringy pulp. Keep the shell intact.
coconut milkeggspalm sugar or brown sugarvanilla extractsalt
In a bowl, whisk coconut milk, eggs, sugar, vanilla, and salt until smooth.
kabocha squash or small pumpkin (edible portion)
Pour the custard mixture into the pumpkin cavity. Set the pumpkin on a small plate that fits your steamer.
Steam covered over simmering water until the custard is just set, 35 to 45 minutes (a knife inserted should come out mostly clean).
Cool 15 minutes, then slice into wedges and serve.