This creme brulee is made in the same way as I made raspberry creme brulee last time. Just that I replaced raspberries with blueberries.
I don’t really like the natural taste of fresh blueberries, however, being in desserts or cakes, their taste changes and I love the new taste a lot.
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I made this pumpkin cream by accident. I had a small pumpkin which I intended to make a popular Thai custard with pumpkin. However, I didn’t have enough eggs and I only had a little coconut milk left. Not bothering going to the super market to shop for just a few ingredients, I decided to go ahead with making the custard and I didn’t expect the custard to really set inside the pumpkin because I knew the mixture would be quite thin.
I still wanted to try. Not only the eggs and the coconut milk were reduced, the coconut milk was also thinner and the sugar was reduced as well. After I steamed the pumpkin, I removed the skin and place everything in the blender to make a very smooth and thick cream. Then after being chilled in the fridge, the creamed pumpkin turned out a very pleasant dessert. It was very creamy in the mouth with gentle sweetness plus distinctive flavor of the palm sugar. Less coconut milk was used also made this creamed pumpkin healthier and more suitable to our liking.
I was so delighted at this trial and the outcome really pleased me.
- 1 small pumpkin (about 200g)
- 3 eggs
- 135ml coconut milk
- 50g palm sugar, grated
- 1 bunch of pandan leaves (optional), rinsed well
- Clean the pumpkin well. Use a knife to cut off around the stem to make a lid. Scoop out the seeds and membrane. Clean both inside and outside thorougly and drain.
- Add eggs, coconut milk, palm sugar in a large bowl. Crumple the mixture with pandan leaves until sugar is dissolved. (If you don’t use pandan leaves, just whisk the mixture until well combined). Remove the leaves and set the mixture aside.
- Place the pumpkin in a bowl or deep plate, fill with the egg mixture and cover with the lid. Place the pumpkin in a large steamer with boiling water over medium heat. Cook for about 25-30 minutes or until the pumpkin flesh is very softened.
- Let the pumpkin cool completely.
- Remove the skin of the pumpkin and transfer all the pumpkin to a blender. Process until the mixture is very smooth. Refridgerate the pumpkin cream until it is chilled thoroughly.