This custard is a great savory dessert to serve when you are bored of brownies and cookies.


For the Topping:

  • 2 Tablespoons Vegetable Oil
  • 1 Minced Clove of Shallot
  • 1 tsp brown sugar

For the Custard

  • 1 Large Can of Pumpkin Paste (Pie Filling)
  • 1 Can Coconut Milk
  • 1 1/2 Cup White or Brown Sugar
  • A pinch of salt
  • 1 tsp Vanilla
  • 1 Dozen Medium Eggs, whisked


  1. Preheat Oven to 375 Degrees
  2. Mix all custard Ingredients in a large bowl
  3. Pour Mixture into a 13 x 9 " pan (I have had good results with larger pans as well.)
  4. Bake for 1 Hour
  5. Cook Shallot in oil until lightly browned, add sugar if desired
  6. Poke Holes in the custard with a fork at about 1 inch intervals
  7. Lightly Brush on the shallot/oil mixture
  8. Cut into 1 1/2 inch squares


The shallot taste on this desert can be off-putting to unaccustomed palates, and I have forgone the topping in favor of some good old confectioner's sugar when I am not sure how Laotian my guests are.

[[Special:Contributions/|Flycogen 21:02, February 9, 2011 (UTC)]]

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