I mentioned that my mom’s cooking is still my favourite, yet I’ve never written about it. My friends have seen pictures of the food, my colleagues have tried it, even Mr. has heard of and tasted it. I think it’s about time that I’d blog about it too.
Let’s start with a sweet one. Here is a dessert idea perfect for Halloween: Baked egg custard filled Japanese pumpkin topped with marshmallows.
Looks good eh? And it’s not complicated to make. The egg custard is basically what Chinese bakery uses for its egg tart filling, i.e. mix of sugar, milk, water and eggs. Scrape away the inside of a Japanese pumpkin and pour the custard in. Bake it till the custard has set, then top it with marshmallows. Put it back until the marshmallows turn golden brown on the outside yet not too soften up and melt away.
Probably browning the marshmallows was the most tricky part as those who are experienced campers and BBQers would know, marshmallow burns easily and melts quickly. I think this one took about 2 minutes to brown.
Verdict? It tasted very good. The custard was not as sweet as the one in egg tarts, but the sweet marshmallows make up for it. It’s quite interesting to eat the egg custard with pumpkin but I’m not sure if the stringy pumpkin meat is the best match. Definitely easy to make and fun to serve! A show piece for parties!