Coconut Custard Baked in a Pumpkin

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Small sugar or pie pumpkins (4-5 lb) 3
Salt 3/4 tsp
Chopped candied ginger 3/4 cup
Dried cranberries (optional) 3/4 cup
Thai Kitchen Coconut Milk 6 cups
Whole milk 3 cups
Heavy creams 3 cups
Large eggs 9
Large egg yolks 6
Sugar 1 cup
Club House Allspice, Ground 1 1/2 tsp
Club House Cardamom, Ground Decorticated 1 1/2 tsp


Preheat oven to 350°F (175°C). Cut off top of pumpkins with sharp knife, reserving tops. Clean out the inside of the pumpkins with large spoon, removing all seeds and stringy bits. Place pumpkins in baking pans with pumpkin tops beside them.

In a large pot over medium heat, bring coconut milk, milk and cream to simmer. In a large bowl, beat eggs, egg yolks and sugar with electric mixer until fine yellow ribbons form. Stir in allspice, cardamom and salt. Gradually add coconut milk mixture, ginger and cranberries, stirring constantly. Divide custard between pumpkin shells. Add 1-inch (2.5 cm) of warm water to baking pans.

Bake 1 ½ hours, checking custards periodically after 1 hour. Custard is done when knife inserted in centre comes out clean.

Serve warm, scooping custard out along with bits of pumpkin. It also makes an appealing cold presentation. Allow pumpkins to cool completely. Refrigerate until ready to serve. Slice into wedges to serve.

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