Sang Kaya Fak Thong
Thai custard-filled pumpkin: sweet, eggy coconut cream baked inside roasted squash until tender. A show-stopping dessert that looks as impressive as it tastes.
- Total time
- 55 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 4 whole small sugar pumpkins or kabocha squash (about 4-5 inches diameter)
- 4 whole large eggs
- 1 can (14 oz) unsweetened coconut milk (full-fat, canned)
- ½ cup palm sugar or brown sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
- 2
Prepare each pumpkin: using a sharp serrated knife, carefully cut a circular lid from the top of each pumpkin, about 2 inches in diameter and angled slightly inward so the lid sits snugly. Using a sturdy spoon or ice cream scoop, scrape out all the seeds and stringy pulp from the interior, working gently to avoid puncturing the walls. Rinse the hollowed pumpkins under cool water and pat the insides dry with paper towels.
- 3
Place the 4 prepared pumpkins on the baking sheet, opening-side up. Roast them for 15 minutes to soften the flesh slightly and begin cooking the skin — this head start prevents the custard from curdling before the pumpkin is tender. Remove from the oven and set aside; leave the oven running at 350°F.
- 4
While the pumpkins roast, pour the entire can of coconut milk into a blender or food processor. Add the 4 large eggs, 0.5 cup palm sugar (or packed brown sugar), 0.25 teaspoon salt, and 0.5 teaspoon vanilla extract. Blend on high for 45 seconds until completely smooth and well combined — the mixture should be pale and slightly frothy. If using a whisk and bowl instead, crack the eggs into a large mixing bowl, beat them lightly with a fork, then slowly whisk in the coconut milk, then the sugar, salt, and vanilla until the sugar fully dissolves.
- 5
Carefully pour the custard mixture into each hollowed pumpkin, filling each one until the custard comes just below the rim — you want to leave enough space that it doesn't overflow during baking. Any leftover custard can be discarded or reserved for serving. Gently place the pumpkin lid back on top of each pumpkin, tilting it slightly askew for an elegant presentation.
- 6
Return the baking sheet to the 350°F oven and bake for 25–30 minutes. The custard is done when it's set but still has a slight jiggle in the very center when you gently shake a pumpkin — the residual heat will continue to cook it. The pumpkin flesh should be very tender and easily pierced with a fork. If the custard seems completely liquid after 25 minutes, continue baking for another 2–3 minutes, but watch carefully: overcooked custard will separate and become grainy.
- 7
Remove from the oven and let the pumpkins rest on the baking sheet for 5 minutes. This allows the custard to set fully and the pumpkin flesh to relax, making scooping easier. Serve each pumpkin warm or at room temperature in a shallow bowl, spooning the custard and pumpkin flesh together as you eat.
Tools you’ll need
- oven
- baking sheet
- parchment paper
- sharp serrated knife
- ice cream scoop or sturdy spoon
- blender or food processor
- fork or whisk
- mixing bowl
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