Thai Pumpkin Custard | Sankaya

This fall put Thailand on the table: steam sweet coconut custard inside tiny gourds. Let’s be real: Give someone a single tiny gourd filled with custard and a spoon and they’re guaranteed to smile (And possibly love you forever). Whether you use a squash or a pumpkin, Sankaya eats like a deconstructed pumpkin pie. The center of the gourd is filled with coconut custard, rich with egg and vanilla extract. As the steam heats the custard, the palm sugar and coconut milk butters the gourd’s tender, orange flesh from the inside. But unlike chilled pie, Sankaya is at it’s best a few clicks above room temperature. Sankaya earns an A+ in the “fun for kids” department. My daughter and this tiger her nephew love helping in the kitchen. The gourmet treat forgives wobbly hands and giggly attention spans. As long as most of the custard makes it into the pumpkin, this dessert is in good shape! While the ingredient list is short, a few simple tips will keep you from a soggy pumpkin and raw custard. Here are the top 4 …