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Coconut Custard Baked in a Pumpkin


3 small baking pumpkins, tops cut out (save them) and insides cleaned
6 large egg yolks
2 large eggs
1 cup granulated sugar
Pinch salt
1½ cups coconut milk
2 cups heavy cream
¾ cup toasted coconut
1 ounce fresh ginger root, sliced


The key to achieving a silky custard is to bake it low and slow.

Preheat oven to 300 degrees.

Put the egg yolks, eggs, granulated sugar, and salt in a stainless steel bowl. Whisk the mixture together.

Pour the milk and the cream into a heavy-bottomed saucepan. Add the ginger and ½ cup of the toasted coconut and scald the mixture. Slowly whisk it into the egg mixture. Cool this custard base and remove the large pieces of ginger.

Pour the custard into the cleaned pumpkins leaving half of an inch at the top. Skim off any air bubbles. Put the pumpkins in an ovenproof pan and put it in the oven. Fill the pan with about a half-inch of water. (It’s easier to fill the pan with water when it’s already in the oven.) Cover the pumpkins with aluminum foil and bake the custards for about 70 minutes, depending on the size of the pumpkin. When the custards are gently shaken, they will be set around the edges but still have an area in the center, about the size of a quarter, that will not be completely firm. (Bake the lids in the same pan for at least 30min. if you want to serve the pumpkin with the lids on.)

Refrigerate the custards at least 4 hours to overnight. Serve topped with whipped cream and toasted coconut.

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