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Sugar Pumpkin Coconut Custard

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Sugar Pumpkin Coconut Custard
2009-10-24 Desserts
4 71

Cooked and mashed "sugar pumpkin" or "pie pumpkin" puree is combined with brown sugar, coconut milk, eggs and spices to make individual custards, sprinkled with turbinado sugar.

  • Servings: 8 to 10


1 cup Packed Brown Sugar
1 tsp Red Curry or Cinnamon
3½ cups Coconut Milk
1 cup Lightly Packed Fresh Mint Leaves
1 Tbsp Salt, or to taste
5 Eggs
3 cups Cooked "sugar Pumpkin" Puree
1 Tbsp Freshly Grated Ginger, optional
½ cup Turbinado Sugar


Mix together brown sugar, curry, coconut milk, mint and salt. Simmer 10 minutes then let cool. Strain out mint. Beat eggs lightly, then blend with pumpkin and ginger. Stir in coconut milk mixture; pour into 8 to 10 custard cups or into two, 10-inch pie plates or pans. Sprinkle with turbinado sugar and bake at 375 degrees until done, about 30 minutes for custards, and 50 minutes for a pie pan.

Helpful Tips:

This is an Asian-style custard. The "sugar pumpkin" works the best because of it's sweetness. You can cut it into large pieces and boil after removing the seeds. Boil until softened, let cool, and blend.