Deconstructed Pumpkin Custard – a delicious recipe with Sugar, Brown Sugar, Coconut Cream, Water, Eggs, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Grease a 6"" round mold (deep baking bowl) and set aside.", "Place sugars, coconut cream and water in a saucepan on low heat. Heat until sugar is dissolved. Remove it from the heat and set aside to cool.", "Beat eggs in a bowl. Then add flour, salt, vanilla extract and the cooled coconut cream mixture. Use a mixer to beat on medium speed until combined.", "Pour the mixture through a sieve into the greased mold and add the pumpkin over the top.", "Heat up your steamer on medium heat until the water is boiling. Put the bowl into the steamer, put the lid on and steam on medium heat until custard is set and cooked through. You might need to turn the heat down after 10 minutes. Total cook time will be approximately 25 to 30 minutes.", "Remove from heat and let it cool down then refrigerate for at least 3 hours. Cut into wedges and serve."]
441
kcal
Calories
21
g
Fat
56
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/2 ounces, weight Palm Sugar, Chopped, 2 teaspoons Soft Brown Sugar, 3/4 cups Coconut Cream, 2 Tablespoons Water, and more.
Yes, Deconstructed Pumpkin Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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