Pumpkin Custard

The natural sweetness of pumpkin makes it an ideal ingredient for desserts. Adding a dash of cinnamon brightens the flavor of this coconut-based dish.

Serves 6  Prep Time 20 minutes  Cooking Time 45 to 55 minutes

10 egg yolks
          (Click to see How to Separate an Egg)
2 cups coconut cream
          (Click to see How to Make Homemade Coconut Cream)
3/4 cup brown sugar
1/4 teaspoon ground cinnamon
 banana leaves, passed over an open flame
1 cup boiled diced squash
cinnamon bark for garnish (optional)

1  In a bowl, combine egg yolks, coconut cream, brown sugar, and cinnamon. Stir mixture until sugar dissolves. Line 6 (4-ounce) ramekins with banana leaves.

2  Pour mixture into ramekins and arrange diced squash on top.

3  Place ramekins in a preheated steamer. Steam for about 30 to 45 minutes or until firm. Cool and refrigerate. Serve chilled. Garnish each ramekin with cinnamon bark, if desired.

Left with egg whites? Choose from these recipes: Egg White Omelet, Tablea Cheese Torte, Buko Pandan Cake, Banana Bomb, Chestnut Meringue, Chocolate Souffle

Photography by Miguel Nacianceno | Food Preparation by Myke "Tatung" Sarthou | Styling by Rachelle Santos