Pumpkin Custard With Coconut Milk

1 pumpkin 700g 4 duck eggs 15 cup of coconut milk 12 cup of paste sugar palm sugar 3 pandan leaves Pinch of salt. In a large bowl beat eggs slightly. With a mixer or whisk beat Coconut Milk pumpkin sugar eggs salt extract and nutmeg until well mixed. Traditional Pumpkin Custard Thai Dessert Recipe ฟกทองสงขยาa Ingredients.

Add xylitol pumpkin salt cinnamon ginger and cloves and beat until combined.

Pumpkin Custard With Coconut Milk. 1 teaspoon vanilla affiliate link 12 teaspoon cinnamon affiliate link 18 teaspoon cloves affiliate link 18 teaspoon ginger affiliate link 18 teaspoon allspice affiliate link. When coconut milk is HOT very slowly whisk HALF of coconut milk mixture into egg mixture go slow to prevent eggs from cooking Pour the warm pumpkin mixture into. Using a fork or whisk beat by hand until fluffy about 1 minute.

Break eggs into a large mixing bowl. This makes 6 servings of 12 cup each. Sugar Different sugars may lead to different colour custard.

Place the filled ramekins on a rimmed baking sheet then bake the custards for 25-30 minutes. Serve with coconut milk whipped cream. Beat again for 1 minute or until well mixed.

A dessert like you have never see. They should jiggle slightly in the center when you remove them. Mix in hot milk until blended.

Fill each custard cup with 23 cup of pumpkin mixture and lightly sprinkle top with cinnamon sugar. Preheat oven to 350F. A pumpkin filled with coconut milk custard.

Bake at 325F for 45 minutes to one hour when a knife inserted in the center come out clean. Add the coconut milk vanilla and half the sugar. Sprinkle with nutmeg or cinnamon.

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