Squash Match©Beth Surdut’s Art From the Kitchen ~ painted and served
1 Japanese pumpkin (kambocha) or squash with low water content and large cavity or smaller squashes for individual servings
5 eggs
1 cup coconut milk
1/3 cup coconut palm sugar or light brown sugar—depending on amount, this can be sweet or savory
Pinch salt
Pinch cinnamon
Pinch cardamom
1 teaspoon vanilla extract
Steamer large enough to place squash above the water, and enough water for 45 minutes
Cut a circle around the squash stem to make a lid. Set that aside and clean out seeds and pulp.
In a bowl, beat the eggs with a fork adding coconut milk, salt, cinnamon, vanilla and palm sugar.
Pour mixture into squash.
Place in a steamer with squash lid next to, not on, the squash.
Cover and steam for 45 minutes. Test custard with a fork. If runny residue, cook longer.
Remove squash from steamer and let cool. Place top on for presentation.
To serve, you may cut the entire squash like a pie or if you use smaller sugar pumpkins, serve individually or cut in half to serve two
Note—for delightfully silken custard, do not use “lite” or “light” coconut milk. Very granular sugar substitutes will also negatively affect the texture.
Art for the Mind and Body at www.bethsurdut.com
