Pumpkin Custard

This Vegan Thai Pumpkin Custard is a creamy and aromatic dessert, infused with coconut and pandan flavors. Perfectly sweetened, it's a delightful finish to any meal, showcasing the rich taste of pumpkin in a comforting custard form.

Ingredients

• Pumpkin puree - 200 grams
• Coconut milk - 150 ml
• Pandan extract - 1 teaspoon
• Maple syrup - 2 tablespoons
• Cornstarch - 2 tablespoons
• Salt - a pinch
• Vanilla extract - 1/2 teaspoon
• Tapioca pearls (optional) - 20 grams

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the pumpkin puree, coconut milk, pandan extract, maple syrup, cornstarch, salt, and vanilla extract. Whisk until smooth and well combined.
3. If using, soak the tapioca pearls in warm water for about 15 minutes, then drain.
4. Pour the pumpkin mixture into two small ramekins, filling them about three-quarters full. If using tapioca pearls, sprinkle a few on top of each ramekin.
5. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
6. Bake in the preheated oven for 25 minutes, or until the custard is set but still slightly wobbly in the center.
7. Remove from the oven and let cool for a few minutes before serving. Enjoy warm or chilled.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.15 L

Health Benefits

• Rich in beta-carotene, promoting eye health and boosting immunity.
• Coconut milk provides healthy fats that support heart health.

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