I had so much fun at the cooking class last week. I am keeping my fingers crossed that I can do more of it. Work has been stressful. I felt so light and alive when I am cooking with a group with wonderful people. I am pretty sure they have as much fun as I did. More and more I want to share my cooking with others, I am considering doing some weekly meal preparations or even some in home dinner parties for another one. Especially with the holiday, I know I can help.
While I was packing up to leave, one of the ladies asked me for a fall dessert idea. She wanted something simple, easy to make, but with the look of the season. I immediately thought of the basket of squash I had at home from the CSA and those the dumpling squash. They have a very simple taste, a little sweetness and very versatile. Best of all they are cute!
Here is an idea that I suggested to here.The inspiration came from the simple dessert that my Thai auntie used to make : Thai custard in a pumpkin. In the tradition recipe, the pumpkin is cut into wedges and served. I don’t think it has a “Wow” table appeal. I want to keep cuteness.. Plus she is bringing a dessert for a couples dinner. What’s more sensual than letting each couple share the dessert….
Thai Inspired Coconut custard Dumpling Squash Dessert
2 small dumpling squash with stem, try to get them about the same size.
1/3 cup coconut milk
2 tbsp sugar
¼ cup water
Preheat oven to 350/
Wash the squash and cut a “cap” off the top of the squash. Remove the seed and pulp. Make sure you take off the little bit of seeds and pump off the cap too. Set a side.
In a small saucepan, mix sugar with coconut milk
Lightly heat the mixture till the sugar melts. Do not boil
Whip the egg in a small bowl
Slowly add the coconut milk mixture till combined
Pour the egg mixture in the center of each of the hollowed out squash. (I returned the egg mixture back in the measurement cup and make it easily to fill the squash)
Place the squash in a shallow baking pan
Put the cap back onto each of the squash.
Pour ¼ cup of water into the pan
Cover with foil
Bake for 30 min. Check for doneness by inserting a small fork or toothpick in the “meat” part of the squash. When it is tender, it is ready.
Transfer each of the squash on a individual serving plate.
Note: my custard is a bit overcooked today since I have 2 different size of squash.
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