Korean · Dessert
Sweet Pumpkin Custard (Danhobak-jjim Custard)
A Korean-style steamed custard built on sweet pumpkin (danhobak) puree, egg and milk, gently perfumed with cinnamon and finished with toasted pine nuts. Soft-set, lightly sweet and silky, it sits closer to a savoury-leaning jjim custard than a Western baked flan, reflecting pumpkin's prized place in Korean home desserts.
$1
15 minsPrep
20 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
111Calories
5.2gProtein
5gFat
12.6gCarbs
10.3gSugar
0.6gFiber
150mgSodium
105mgChol
1.5gSat Fat
251mgPotassium
63mgCalcium
1mgIron
0.4mcgVitamin B12
4.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pumpkin Ale
local
Yujacha (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Steam the diced pumpkin over simmering water for 12-15 minutes until completely soft, then mash well and pass through a sieve into a bowl for a smooth puree.
2
Whisk the beaten egg, whole milk and honey into the pumpkin puree until fully combined and silky, then stir in the ground cinnamon and salt.
3
Strain the mixture once more through the sieve into two small ramekins (pots) to remove any lumps and ensure a glassy finish.
4
Cover each ramekin tightly with foil and place in a steamer basket over gently simmering water.
5
Steam for 18-20 minutes on medium-low heat until the custards are just set but still have a gentle wobble in the centre.
6
Remove carefully and let cool at room temperature for 10 minutes, then chill in the fridge for at least 30 minutes.
7
Just before serving, scatter the toasted pine nuts over the top of each custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Pumpkin, peeled, deseeded and diced
- 55g55g Egg, beaten
- 60g60g Whole Milk
- 18g18g Honey
- 4g4g Pine Nut, lightly toasted, garnish, 1
- 1g1g Cinnamon Ground
- 0.5g0.5g Salt
