Thai · PANTRYHOP RECIPE
Sangkhaya Fak Thong (Pumpkin Custard)
55 minutes · 6 servings · vegetarian
A familiar Thai dessert often sold in slices; this home version uses a simple baked custard filling.
Ingredients
Check you have the quantities below.
- 1 medium small kabocha or pie pumpkin
- 4 eggs
- 1 cup coconut milk
- 1/2 cup palm sugar or brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Let’s make it
- Cut a lid off the pumpkin, scoop out the seeds, and steam or microwave it until just tender, about 15-20 minutes.
- Whisk eggs, coconut milk, sugar, salt, and vanilla until smooth.
- Pour the custard into the pumpkin and place the pumpkin in a baking dish.
- Bake at 170 C/340 F for 30-35 minutes until the custard is set; cool 10 minutes before slicing.
Let the pumpkin cool before serving so the custard firms up and slices neatly.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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