Thai Pumpkin Custard

Thai Pumpkin Custard is a luscious and creamy dessert that combines the natural sweetness of pumpkin with the aromatic flavors of coconut and pandan. This healthy treat is not only delightful to the palate but also rich in nutrients.

Ingredients

• Pumpkin puree - 200 grams
• Coconut milk - 100 ml
• Eggs - 2 large
• Palm sugar - 50 grams
• Salt - 1/4 teaspoon
• Pandan leaves - 2 pieces (or pandan extract - 1/2 teaspoon)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the pumpkin puree, coconut milk, eggs, palm sugar, and salt. Whisk until smooth.
3. If using pandan leaves, blend them with a little water and strain to extract the juice; add the juice to the mixture. If using pandan extract, directly add it.
4. Pour the custard mixture into small ramekins or a baking dish.
5. Place the ramekins in a larger baking dish and fill the larger dish with water until it reaches halfway up the sides of the ramekins (water bath method).
6. Bake in the preheated oven for about 30 minutes, or until the custard is set and a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool slightly before serving warm or chilled.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 22 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 120 mg
• Total Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting eye health and immunity.
• Contains healthy fats from coconut milk, which can provide energy and aid in nutrient absorption.

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