How to make thai pumpkin custard (sang kaya faktong) 🍮

Steam the pumpkin until very soft, use hand blender to make pumpkin puree, or u can push it thru sieves. Add cinnamon, a pinch of salt and a splash of cream.

It should look like this after u push thru fine sieves.

Whisk in cinnamon, salt and cream. U can substitute cream with milk or evaporate milk.

Put the pumpkin in a pipping bag.

Pipe down the bottom of shot glasses or ramekins.

1/4 of the glasses

Gather your other ingredients.

It's good idea to have spoons standing by when u cook, taste as u go.

On low heat combine coconut milk and milk. Add palm sugar and pandan leaves (crush the leaves a little first)

The sugar will dissolve after the milk is heating up.

Cream yolks with sugar

Whisk !

Until white and achieve ribbon consistency.

Keep whisking and add the milk mixture a little by little (tempering) never stop whisking or u'll get scramble eggs.

After you're done pure thru cheese cloth to get rid of any lumps.

It should look like this. The white things on top is foam. Get rid of them or your custard will separate.

This is what seperated custard looks like. Big no no! It will cause air bubbles in ur dish.

Get rid of the foam with ur ladles.

Discard the foam

You'll see the yellowish cream. That's what v r aimming for

This is how it should look.

See the difference?

Put in a tray fill up with hot water. Pre heat the oven to 180degree Celsius. Bake for 40 minutes or until set.

Sit by the window and wait

En joy the scenery whilst you're at it.

Here's the difference between the separate ones and the smooth ones. The separated ones got bubbles in it.

Sprinkle some sugar on top and burn with blow torch ( sorry for got to take the photo ) serve and share!

Share if you have some left. Enjoy! 💖💕

Final product at the party. For panna cotta see my other recipe.