To my surprise, one of my favorite experiences while in Cambodia was a cooking class along the Siem Reap countryside. Like most days while in Cambodia, I awoke bright and early, this time to make my way to the market where I would learn about each of the ingredients that would go into the food I’d be preparing later that afternoon.
After finishing up at the market, my group headed to an outdoor kitchen tucked away in the countryside of Siem Reap. There we spent hours preparing spring rolls, amok (a traditional Cambodian cuisine) and a to-die-for pumpkin custard under the supervision of the warmest and most seasoned chefs one could hope to learn from. Between the vibrant market, beautiful countryside landscape, kind instructors, and beyond flavorful foods, it was an authentic and memorable experience that my heart (and stomach) craves to have again.
Keep scrolling for a very simple recipe for this glorious pumpkin custard!
SHOP THE STORY
CAMBODIAN PUMPKIN CUSTARD
Cooking: 1hour and 30minutes
Serves: 5 people
– 1 pumpkin (medium size)
– 6 eggs yolks
– 2 cups coconut milk
– 1 cup palm or white sugar
– 1 tsp salt
- Using a sharp knife, carve opening at top of pumpkin to create a lid. Remove seeds and fibers in the inside, leaving a layer of flesh on pumpkin sides. Keep the lid for later. Rinse out pumpkin and leave to dry.
- In a saucepan on low heat, gently whisk eggs, sugar, salt and coconut milk until well combined. Avoid creating air bubbles.
- Pour mixture into pumpkin and cover with carved pumpkin top.
- Place pumpkin in a steamer in a large pot and seal to simmer 1-hour on low to medium temperature or until custard feels firm enough to spoon out of the pumpkin (use a knife to check that it comes out clean). Alternatively, bake in the oven for 40-minutes at 350 degrees fahrenheit.
- Leave to cool completely for at least 45 minutes, as this will also allow custard to set in the pumpkin.
- Serve and slice like a cake.