Sankhya Lapov Cambodian Pumpkin Custard

Name: Sankhya Lapov Cambodian Pumpkin Custard
Total time: 1 h 15 min
Cuisine: Thai
Ingredients: 2 small round squash, about 400 g each, such as onion squash or acorn; 3 eggs; 150ml coconut milk; 50g light brown soft sugar; 1 tsp vanilla extract; 0.25 tsp salt

Coconut custard baked inside little squashes until silky. Sweet, golden and a lovely dinner party dessert.

Time1 hr 15
LevelMedium
Costabout £1.07 a head
Oven170°C (150°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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2small round squashabout 400 g each, such as onion squash or acorn
3eggs
150 mlcoconut milk
50 glight brown soft sugar
1 tspvanilla extract
¼ tspsalt

Method

1
Heat the oven to 170°C (150°C fan). Cut each squash in half across the middle and scoop out the seeds. Slice a thin piece off each base so the halves sit flat.
2
Stand the halves cut side up in a roasting tin. Bake empty for 25 minutes until the flesh is almost tender when pierced.
25 min
3
Whisk the eggs, coconut milk, sugar, vanilla and salt until the sugar dissolves. Strain through a sieve into a jug.
4
Pour the custard into the squash halves, filling them about three quarters full.
5
Pour hot water into the tin to come about 2 cm up the squash. Bake for 30 minutes until the custard is set with a slight wobble in the middle.
30 min
6
Leave to cool for 10 minutes. Serve warm or chilled, spooning out the custard with the soft squash.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.