As Thanksgiving approaches all thoughts are on food, and if you’re looking for something fun and different for your dessert table, try this coconut custard from my youth.
It’s made with coconut milk, eggs, sugar, vanilla and salt. Traditionally the custard is steamed, but sometimes it's baked and, on very special occasion, it’s steamed inside a pumpkin. For the holidays, I like to steam the custard in Buttercup and Sweet Dumpling squashes. It’s always a hit and a good conversation piece for any holiday gathering.
Sweet Dumplings and Buttercup squash filled with coconut custard
13.5 oz can coconut milk
5 large eggs
1 cup sugar
½ tsp vanilla extract
¼ tsp salt
2 buttercup squash, or four sweet dumplings, or a combination
Special equipment: Chinese bamboo steamer or other steamer
In a blender mix the first five ingredients until smooth, set aside.
To steam in squash containers: slice off the top quarter of squash to make a lid, put in steamer. Hollow out the seeds from the squash bottom, wrap it in foil and put in the steamer.
Wrapping the squash in foil prevents it from cracking
Pour custard into squash, fill it to about 1/4" from the top, steam, covered, until squash is tender and custard is firm, about an hour to an hour and half, depending on the size of the squash. Cool and refrigerate until ready to serve. Slice and serve at room temperature.
To bake: pour custard into a 9.5 x 13.5 x 2 inch pan and bake in 350 degree oven for about 45 minutes to an hour, until the middle is firm. Cool and refrigerate until ready to serve. Cut into squares and serve at room temperature.