In a large bowl, beat eggs, egg yolks and Palm Sugar together until sugar dissolves. If the custard hasn't set, or if the pumpkin/squash is still too firm to eat, return to oven and bake another 15 minutes. I wanted to try these delicious dishes that I had bookmarked! After an hour, you should see the custard rising like a bubble out of the pumpkin. -Prepare a traditional steamer as usual.-Pour the custard into the ramekins and place them in the hot steamer. Coconut cream will also rise to the top of good-quality chilled coconut milk; skim the thick cream from the top and reserve the milk for another use. For the custard, place all ingredients minus the eggs into a sauce pot and heat slightly so the sugar can dissolve. Stir in Coconut Milk and mix well. I made just one of ramekin of this… Preheat oven to 180c or gas mark 4. THAI COCONUT CUSTARD. THAI STEAMED MINI PUMPKIN & COCONUT CUSTARD DIRECTIONS: Cut open the pumpkins like you would when carving a jack o’lantern, creating a top around the stem. With a spoon, scrape out all the inners until the interior of the pumpkin is clean. Place 4 individual heat proof dishes in a baking tin. Use your hand to blend all the ingredients together.-Strain the wet mixture with the sieve to remove undesirable particles. After 90 minutes, or when the custard appears firm, try inserting a long cake tester down into the custard—it should come out clean. 400ml Coconut Milk 3 eggs, beaten 100g Palm Sugar 100g Sticky Rice . -Add Thai coconut milk and salt into the same mixing bowl. Bai dteuy can be found at Thai markets. When we were doing the international marathon “Around the World” I was fascinated by the delicious spreads there in Thailand!! Ingredients. This process will leave you with a smooth velvety custard liquid. Thai Coconut Pudding/ Custard "Republic Day Wishes to all of you!"