Steamed Pumpkin & Coconut Custard

Makes 6 servings

Total Prep Time: 1 hour

Ingredients

2 cups (480 ml) pumpkin, peeled and cut into ½ inch cubes

4 pastured eggs

1 ½ cups coconut cream

½ tsp sea salt

¾ cup raw honey or maple syrup

¼ teaspoon nutmeg

Directions

Steam pumpkin for about 5 minutes, until almost cooked.

Lightly beat eggs with a whisk and stir them into a bowl together with the coconut cream, salt, honey and nutmeg. Strain the mixture into six ramekins. Divide steamed pumpkin among the ramekins. Place ramekins on a tray and steam for 15 to 20 minutes until the custard sets.

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Steamed pumpkin and coconut custard is a silky, gently spiced dessert where cubes of tender pumpkin float in an egg custard enriched with coconut cream. Steaming keeps the texture impossibly smooth — no oven crust, no cracks, just wobbly, golden custard. A grating of nutmeg on top and it tastes like the best part of a holiday pie.

Pro Tips

• Steam the pumpkin only five minutes until almost cooked. It finishes in the custard — fully soft cubes fall apart and cloud the mixture.
• Strain the custard into the ramekins. Catching the chalaza and any egg bits is what gives you that glass-smooth steamed texture.
• Cover the tray loosely and keep the steam gentle. A hard, rolling boil makes the custard bubble and pit instead of setting silky.
• The custards are done when the center still wobbles slightly — they firm up as they cool, and oversteaming makes the texture grainy.

Frequently Asked Questions

Can I bake these custards instead of steaming?

Yes, in a water bath at 325°F until just set. The texture will be slightly denser than the steamed version but still lovely.

Can I use canned pumpkin?

Fresh cubes give you those distinct tender bites floating in the custard, which is the whole appeal. Canned purée will blend into the custard rather than sitting in it.

Should these custards be served warm or cold?

Both are delicious. Warm they taste like pumpkin pie filling; chilled overnight they become a creamy, refreshing dessert.

Recipe Card

Stav Kogan

Steamed Pumpkin & Coconut Custard

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Prep Time 1 hour hr

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 cups pumpkin, peeled and cut into ½ inch cubes
• 4 pastured eggs
• 1 ½ cups coconut cream
• ½ tsp sea salt
• ¾ cup raw honey or maple syrup
• ¼ tsp nutmeg

Method

 

1. Steam pumpkin for about 5 minutes, until almost cooked. Lightly beat eggs with a whisk and stir them into a bowl together with the coconut cream, salt, honey and nutmeg.
2. Strain the mixture into six ramekins.
3. Divide steamed pumpkin among the ramekins.
4. Place ramekins on a tray and steam for 15 to 20 minutes until the custard sets.

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