Desserts > Thailand > Sang Ka Ya >
Thai Coconut Custard
4 eggs
1/4 C brown sugar
1/4 C white sugar
1 C coconut milk
1 C butternut squash, thinly sliced with seeds & rinds removed
Preheat oven to 350-degrees F. In a large bowl, beat the eggs well and add sugars until dissolved. Stir in coconut milk and squash. Pour mixture into a 9 X 9 baking dish (or 9 X 10 pie plate). Bake custard forty-five to fifty minutes until a knife inserted it the center comes out clean. Serve at room temperature.
Similar recipe:
Khao Niao Kaeo (Coconut Rice)
Related Link:
Food Fare Culinary Collection: Thai Cookery
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