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Pumpkin Custard ~ Mini courges au flan vanille-coco

Prep Time:

30 minutes

Cook Time:

40 minutes


4 Servings



About the Recipe

This particular dessert is so enjoyable to taste. The squash is all soft and has the same consistency as the flan inside. You can even eat the skin of the squash; it's up to your taste.

And if you have any coconut preparation left, take the opportunity to make delicious coconut flans or creams and some more recipes to come soon!


  • 4 mini squashes, or pumpkins

For the cream:

  • 5 eggs,

  • 150 gr of brown cane sugar,

  • 1 Vanilla Planifolia bean from Indonesia or Mexico

  • 40 cl of coconut milk,

  • 1 pinch of salt


Wash and dry the mini squash thoroughly.

Make a square incision on the top to make a hat.

Using a spoon, remove the seeds and the filaments that are inside.

Dig a little deeper if you find there's little room for the creamy filling.

Place your squash on a small individual square of parchment paper in the top basket of a steamer (bottom tank half filled with water) and check their stability.

In a large container, place the vanilla seeds extracted with a flat knife. Add the whole eggs, sugar and pinch of salt.

Beat vigorously so that the preparation whitens and increases in volume.

Add the filtered coconut milk where you will have previously infused the bark of the vanilla pod.

Distribute the mixture among the mini pumpkins (all the way to the top, do not put the hat on), cover and operate the steamer for 40 minutes of cooking (from boiling the water).

Let the pumpkins cool to room temperature before refrigerating them.

Enjoy chilled by cutting into wedges.

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