Sang Khya L’peouv (pumpkin custard)
by
- Dessert
- Medium
- 30
- 3 hours 30 minutes
PT3H30M
This unusual pumpkin recipe from Cambodia would be perfect for a make-ahead dinner party dessert centerpiece. This recipe is fairly large, but you could always scale down the ingredients and size of the pumpkin to end up with fewer slices.
Ingredients
- 1 pumpkin , whole (about 1–1.5kg)
- 20 egg yolks
- 250g of sugar
- 350ml of coconut milk
- 1/3 tsp salt
Method
1
Prepare the pumpkin by cutting a big enough hole out of the top of the pumpkin, so that you can scoop out the central stringy mass that holds the seeds. Carefully remove all of this with a spoon, leaving a hollow in the middle but still with the flesh in tact
2
To make the custard, add the egg yolks, sugar, coconut milk and salt to a large bowl. Whisk together until fully combined. Pass the custard mixture through a fine sieve, then pour it into the pumpkin so that it fills the hollow
3
Set up a steamer large enough to accommodate the pumpkin and steam on a low heat, so the water is just boiling, until the pumpkin flesh is cooked. This should take about 3 hours, but do keep checking it. You’ll be able to tell if it’s done by inserting a skewer through the skin into the flesh; if it goes all the way through with ease, it’s cooked
4
Remove the pumpkin from the steamer and allow to cool. Keep in the fridge overnight to fully chill
5
When you’re ready to serve, just slice it into portions and carefully slice off the pumpkin skin. You’ll be left with a wedge of set coconut custard nestled inside a layer of sweet pumpkin flesh. Wonderful!
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Sang Khya L’peouv (pumpkin custard)
