Pumpkin baked in slices in the oven is a simple tasty dish that never bothers. It can be served as a dessert, slightly sweetened. Or use as a side dish. Let's talk about how to bake pumpkin in a Thai oven with custard. And also consider a more traditional spicy version.
How to bake pumpkin in the oven with spices
Use a peeler. Using it, cut the peel from the pumpkin. Remove the seeds from it with a knife. Preheat the oven. Combine the hot paprika with ground ginger, coarse sea salt and a few boxes of green cardamom. Slices of pumpkin should not be very thick: from one and a half to two centimeters in thickness. This directly depends on how much time you will have to bake a pumpkin in the oven.
If the pieces are thick, the cooking time will increase, while the surface of the vegetable may dry. Slices must be laid out in tight rows in a refractory, plentifully greased with butter form, place the seasoning on top. Coarse salt should be preferred to fine salt due to the fact that small salt will quickly dissolve in the
juice secreted by
pumpkin, and this will lead to the dish becoming watery. Bake a pumpkin for no more than one hour. Serve should be warm.
How to bake pumpkin in the oven in full Thai
This unusual dessert, also called sankaya or pumpkin custard, looks very exotic and will be a real surprise for the celebration of Halloween. However, on any other day you and your guests will like it no less. Despite its original appearance, it is extremely easy to prepare. In Thailand, street vendors sell it at every corner. One slice can completely replace the whole breakfast due to the high content of carbohydrates. Take one round and ripe pumpkin, wash thoroughly. Cut the tail - you get a round hole. Through it, you need to remove the seeds and partitions without cutting the pumpkin (this is best done with a sharp spoon). In the cavity you need to pour custard (in the original - a mixture of eggs, palm sugar and coconut milk) and bake in the oven.
In Thailand, steamers are used for this. While the pumpkin is baking, the cream in the middle hardens and becomes dense enough, which allows you to then cut the fruit into several neat slices. The dry heat of the oven is still not very suitable for baking such a dessert. To bring its properties closer to those of a double boiler, you can put a container of water under the baking sheet. In an authentic recipe, before baking pumpkin in the oven, the cream turns greenish and aromatized with pandan leaves. You can take vanilla or cinnamon for this purpose. The oven needs forty-five minutes, you can check the readiness by piercing the pumpkin with a fork. The dessert needs to be cooled and cut to serve in slices in the form of a pie.
Classic custard
It will take half a liter of plain or coconut milk, two yolks, sugar to taste and a few tablespoons of flour (it is a thickener). Take a clean container and a whisk. Beat the sugar with yolks to a white mass. Add flour, break the lumps. Pour gently into boiled and chilled milk and reheat, then boil.