Buttercup Squash Custard Recipe
This unique custard recipe is fun to cook and makes a finger-licking dessert for any occasion!
Equipment
- Large mixing bowl
Ingredients
- 1 Buttercup squash large
- ¾ cup Coconut milk
- ¾ cup Brown sugar palm sugar or maple syrup as an alternative
- 1 tspn Pandan leaf powder use vanilla extract as an alternative
- 1 tspn salt
- 6 large eggs
Instructions
- Cut the top of the squash out and remove the seeds.
- Rinse the inside of the squash and leave it to dry upside down.
- Break the eggs and whisk the egg yolks and whites together in a large bowl.
- Add brown sugar, salt, and pandan powder to the egg mixture and whisk everything together.
- Add coconut milk to the egg mixture and whisk everything together until achieving a uniform consistency.
- Drain the custard mixture through a sieve.
- Pour the custard mixture inside the squash.
- Place the squash onto the rack of a steamer pot with water with the stove set to high heat and cover with a lid. Reduce to medium heat once the water boils.
- Steam the squash for at least 40 minutes, or until the top of the custard mixture solidifies, and use a sharp knife to see if the pumpkin is cooked.
- Remove the steamed pumpkin from the steamer and let it cool.
