THAI PUMPKIN CUSTARD (สังขยาฟักทอง) Recipe

Ingredients THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

  1. 3 small pumpkins or you can use one medium size
  2. 3 whole eggs
  3. 2 egg yolks
  4. 1 cup palm sugar (Brown sugar is optional)
  5. 1/2 can coconut milk
  6. 1/3 salt
  7. 2-4 Pandan leaves or vanilla extract

How to cook THAI PUMPKIN CUSTARD (สังขยาฟักทอง):

  1. Use a sharp knife cut the top of the pumpkin Then take out the seeds and use a spoon scoop the seed and the inside bits. Wash and let it dry while preparing the custard.

    THAI PUMPKIN CUSTARD (สังขยาฟักทอง) Recipe THAI PUMPKIN CUSTARD (สังขยาฟักทอง) recipe step 1 photo
  2. In a mixing bowl. Add whole eggs

    happy_cooking 🙂

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