Thai Pumpkin Custard (Sangkaya Faktong)
If you love flan but want something lighter and dairy-free, this Thai Pumpkin Custard might become your new favorite dessert. It’s creamy, coconutty, and baked right inside a golden kabocha squash, the “Fak Tong” that Thai people lovingly call the golden pumpkin. This make-ahead treat is the perfect balance of sweet, nutty, and silky, and it fits beautifully on any Thanksgiving table.
Equipment
- 1 A fine-mesh strainer
- 2 snug heatproof bowls or dish helps stabilize the pumpkin during steaming.
Ingredients
The pumpkins (Kabocha Squash)
- One 2-lb kabocha squash and One 1-lb kabocha squash
- Or Three 1-lb kabocha squashes
For the Custard
- 500 mL coconut milk (about 2 cups, full-fat)
- 160 g palm sugar (about 1 cup after shaving and packed or 3½ small disks, 2.5-inch diameter)
- 2 pandan leaves (scrunched) (or 1 teaspoon vanilla extract)
- ½ teaspoon salt
- 5 large eggs
Instructions
Step 1: Prepare the Coconut Mixture
- In a medium saucepan, combine coconut milk, palm sugar, salt, and pandan leaves.
- Place the pan over low heat and stir until the sugar completely dissolves. Do not let it boil.
- Remove from heat and let the mixture cool to room temperature.
Step 2: Prepare the Pumpkins
- While the coconut mixture cools, wash and dry the kabocha squashes.
- Cut off the tops like lids and scoop out the seeds and fibers inside.
- Make sure the pumpkins can stand upright in your steamer or baking dish.
Step 3: Make the Custard
- In a large bowl, whisk the eggs gently until combined .
- Slowly pour the cooled coconut mixture into the eggs and whisking until well combined.
- Strain the custard through a fine mesh sieve to achieve a silky texture.
Step 4: Fill the Pumpkins
- Pour the custard mixture into the hollow pumpkins, leaving about ½ inch of space from the top.
- Place the pumpkins in a snug heatproof bowl (if steaming) or dish to keep them steady during cooking.
- Wrap the top part of the pumpkin or small lids with foil.
Cook the Custard by Steaming
- Add water to the steaming pot about 1/3 of the pot. Let the water boil then turn the heat down to medium-low.
- Steam over medium-low heat until the custard is just set and a toothpick inserted in the center comes out clean.
- For a 1-lb pumpkin: steam for about 45 minutes.
- For a 2-lb pumpkin: steam for about 90 minutes.
- Avoid opening the lid too often, as it can cause the custard to get soggy from the droplets of water.
Cook the Custard by Baking
- Preheat oven to 300°F (150°C).
- Place the pumpkins in a baking sheet.
- Bake until the custard is set and a toothpick comes out clean.
- 1-lb pumpkin: 60–90 minutes
- 2-lb pumpkin: 90 minutes–2 hours
- If not yet set, continue baking and check every 10 minutes.
Step 6: Cool and Serve
- Remove from heat and let the custard cool completely to room temperature before slicing.
- For best results, refrigerate overnight before cutting.
- Serve chilled. No need to reheat or serve with sauce — the natural sweetness of the custard is perfect on its own.
Notes
Note :
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