Pumpkin Custard Recipe: Sang Khya L’peouv

3 hours 30 minutes


  • 1 pumpkin, whole (about 1–1.5kg)
  • 20 egg yolks
  • 250g of sugar
  • 350ml of coconut milk
  • 1/3 tsp salt


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
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
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
Remove the pumpkin from the steamer and allow to cool. Keep in the fridge overnight to fully chill
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!