Cambodian dessert recipt ( Pumpkin Custard)

Hollowed-out pumpkins are filled with coconut custard in this delightful dessert that Phiroum Svy learned how to make from her grandma in Cambodia. When the pumpkin is cut, each wedge shows off the creamy yellow custard contrasting beautifully with the orange pumpkin flesh. Traditionally, larger pumpkins are used but Phiroum prefers to use cute little sugar pumpkins for individual servings.

Time: 1 hour (20 minutes active)
Makes: 4 to 6 servings

Four 2- to 3-inch wide sugar pumpkins (or one 6- to 7-inch wide pumpkin)
1 cup coconut milk
1 cup sugar
4 eggs

Wipe the pumpkins with a damp cloth to remove any dust or dirt.

Insert the tip of a sharp paring knife diagonally into the top of a pumpkin until it pierces through the skin and flesh and into the cavity. Make short cuts in a zigzag or hexagonal pattern and go around the stem in a circle to make a hole large enough to insert a teaspoon (1 1/2 to 2 inches in diameter). With a smaller pumpkin, it might be easier just to slice the top off straight across. Repeat with the remaining pumpkins.

Lift off the lid and scrape out the seeds and stringy bits with a teaspoon.

Set up your steamer.

Fill the steamer pan half full of water and bring to a rolling boil over high heat. Reduce the heat to medium until you are ready to steam.

In a medium bowl, whisk the sugar and coconut milk together. Crack the eggs into the bowl and whisk until just incorporated. Place the pumpkins in the top tier of your steamer with the pumpkin lids on the side. Using a ladle, carefully pour equal amounts of custard into each pumpkin cavity until only about three quarters full since the custard will rise and pouf up beyond the hole. Try not to spill any custard over the sides of the pumpkins. If you do, wipe it clean with a damp cloth.

Return the water in the steamer to a rolling boil. Set the steamer basket or rack on top of the steamer pan. Cover and steam over medium heat for 30 to 35 minutes (UPDATE: If using larger pumpkins, steam for 1 1/4 to 1 1/2 hours). The custard is set when it doesn’t jiggle when shaken and a knife inserted into the center comes out clean. Don’t steam for more than 45 minutes or the pumpkin will fall apart.

When done, turn off the heat and wait for the steam to subside before lifting the lid. Lift it away from you to prevent condensation from dripping onto the pumpkins, or scalding yourself. Carefully remove the pumpkins from the steamer and cool to room temperature. Refrigerate for 10 to 12 hours to let the custard firm up. Don’t worry if the custard falls a little.

Cut each pumpkin into 4 to 6 wedges and serve cold or warm (heat it up in the microwave). Use a spoon to scoop up some pumpkin flesh together with the custard, making sure you get a little of each with every bite.

Pat’s notes:

Instead of sugar pumpkins, any winter squash such as kabocha squash or acorn squash work just as well.