Pumpkin Custard (Cambodian dessert)

[@Phil-tn5ny]

Thank you!! I'm celiac and casein intolerant (milk protein) and this looks so perfect!

[@somarcooking]

You're so welcome!

[@randomunicorn8182]

Looks yummy!

[@somarcooking]

Thank you

[@mortyr045]

Thank you for the video it is really nice what type of pumpkin is that though I would like to grow some to try the recipe

[@somarcooking]

Those are Japanese Pumpkins

[@hint_of_blue]

Kabocha

[@hint_of_blue]

Hi Somar! Do you need to let the pumpkin cool after? If so for how long?

[@sallychan8207]

Why some people use cornstarch?

[@somarcooking]

It's ok. You can use any of them

[@csten9784]

Also what kind of steamer are you using?

[@somarcooking]

I use Stainless steel steamer

[@csten9784]

Are the plates plastic or ceramic?

[@somarcooking]

it is ceramic

[@besuccess396]

Happy Halloween 🎃 SOMAR

[@somarcooking]

Happy Halloween

[@ohreallyandthen189]

Cambodian? This is actually from Thailand adaptation of creme brulee. It was adapted by Maria Guyomar de Pinha the Portuguese - Japanese lady that immigrated to live in Ayutthaya.This kind of food isn't the traditional food of both Thai and Cambodian...

[@lunataing8204]

That’s what Cambodian always eats, no point in bullshitting all of these here. If you wanna talk history, let’s talk history.

[@thoeunky1606]

Yeah and everything from Thailand originated in the Khmer empire. You Siamese have no culture of your own.