This time of the year you’ll find an abundance of pumpkin available in Australia. The understated fruit/vegetable is incredibly versatile and great served savory or sweet.
I couldn’t resist taking home these mini Jack O Lantern Pumpkins spotted at farmers market last month. Initially we thought pumpkin wedges, but somehow the weather called for the comfort of a warm pumpkin custard instead.
Pumpkin Custard (serves 6)
- 6 palm sized Jack O Lantern Pumpkins, or 1 small pumpkin
- 1 free range egg
- 1 tablespoon honey
- 1 cup coconut cream (you can make your own with coconut oil and coconut flakes)
- Pinch of salt, to taste
- Clean and cut the top off the pumpkins, then carefully scoop out the seeds. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape
- In a bowl, mix the egg with the honey, coconut cream and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
- Pour the egg and coconut mix into the hollowed pumpkins and steam gently for about 15-20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin.
- Once done, allow the pumpkins to cool a bit before touching. Slice into individual pieces and enjoy!