Ingredients:
1 whole medium size squash
1/2 cup coconut milk
3-4 eggs
1 tbsp sugar or you may add 1 tbspn of cinnamon
Pinch of salt
Chocolate syrup for toppings
1/2 cup coconut milk
3-4 eggs
1 tbsp sugar or you may add 1 tbspn of cinnamon
Pinch of salt
Chocolate syrup for toppings
PROCEDURE:
Add about 8 to 10 cups of water to the base of a steamer. Place this on the stove and bring to a boil.
Remove the top of the kabocha squash, like you would for a pumpkin at Halloween. Scrape the seeds off the bottom of the top, as well as scraping out the seeds from inside the squash. The inside should be nice and clean.
Whisk together the eggs, coconut milk, sweetener, cinnamon, and salt. Whisk until the sweetener is dissolved.
Pour the mixture into the cavity of the squash until it's full.
Place the squash and lid into the steamer and cover. Turn the heat down to medium-low and steam for about an hour. Do not open during this time, for fear the squash may crack.
After about an hour, the top of the custard should puff a bit. Pierce the custard with a wooden skewer, running it fairly deeply into the center. If it comes out clean, remove the squash and allow the custard to continue setting. Give it at least 45 minutes, and eat warm, if desired, but the best option is to chill the pumpkin in the refrigerator and then slice into wedges.
Serve!
Remove the top of the kabocha squash, like you would for a pumpkin at Halloween. Scrape the seeds off the bottom of the top, as well as scraping out the seeds from inside the squash. The inside should be nice and clean.
Whisk together the eggs, coconut milk, sweetener, cinnamon, and salt. Whisk until the sweetener is dissolved.
Pour the mixture into the cavity of the squash until it's full.
Place the squash and lid into the steamer and cover. Turn the heat down to medium-low and steam for about an hour. Do not open during this time, for fear the squash may crack.
After about an hour, the top of the custard should puff a bit. Pierce the custard with a wooden skewer, running it fairly deeply into the center. If it comes out clean, remove the squash and allow the custard to continue setting. Give it at least 45 minutes, and eat warm, if desired, but the best option is to chill the pumpkin in the refrigerator and then slice into wedges.
Serve!
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