Pumpkin Sangkaya Thai Pumpkin Custard

Pumpkin Sangkaya (Thai Pumpkin Custard)

Pumpkin Sangkaya (Thai Pumpkin Custard)

By thespruceeats.com
1 hour 35 minutes

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Details
  • Servings:   6
  • Calories:   487
  • Protein:   10g
  •  
  • Fiber:   1g
  • Sugar:   71g
  • Carb Total:   74g
  •  
  • Trans Fat:   1g
  • Saturated:   13g
  • Fat Total:   19g
  •  
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   desserts
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Cuisine
  • american
  • south east asian
Comments
Ingredients
  • 1 pumpkin (or squash that resembles a pumpkin, 6 to 7 inches tall by 8 to 9 inches wide)
  • 9 eggs
  • 1 1/2 cups coconut milk
  • 2 cups white sugar
  • 1 pinch salt
  • 1 teaspoon vanilla
  • Garnish: maple syrup (to serve as needed)
  • Optional: Brandy (or other liqueur)
Instructions

Pumpkin Sangkaya (Thai Pumpkin Custard) serves 6 original recipe by thespruceeats.com.

View original preparation instructions

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