Wednesday, 19 October 2016

As the other was a main dish, this is your spooky pumpkin dessert for all those who are busy setting up their fun pumpkin faces - maybe you'll want to set one aside for this superb dessert! The idea of mouthwatering custard mixed with pumpkin sounds delicious to finish of a wonderful Thai curry - enjoy!

Pumpkin filled with Coconut Custard
Serves 6-8
1 x 1-kg (2 lb 3 oz) pumpkin
400ml (13½ fl oz) coconut cream
3 large eggs
½ cup (110 g/4oz) caster sugar
Preheat the oven to 180°C (360°F).

Start out by washing your pumpkin and slice off the top, scooping out the seeds and pulp then rinse the inside with light salted boiling water.

Pop in a small pinch of salt into the coconut cream, whish eggs and sugar together until creamy, then stir in the coconut cream.

Put the pumpkin in a steamer, pour in the custard and replace the top of the pumpkin. This should steam the pumpkin for at least 35 minutes, until the pumpkin's flesh is cooked, yet still keeping its shape. Leave it to cool at room temperature or pop in the fridge until custard and pumpkin are firm enough to cut into wedges and serve.