Thai coconut custard baked in acorn squash

Thai Coconut Custard Baked in Acorn Squash

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4 acorn squash (1 to 1 1/4 pounds each)
1-1/2 cups canned Thai coconut milk
3 large eggs
1/3 cup firmly packed brown sugar
1 teaspoon anise seed, crushed

To make lids, cut off about 1/4 of the stem end of each squash. Scoop seeds from squash and stem end; discard seeds. If each squash hollow won’t hold 3/4 cup of water, scrape out more flesh until it will. Cut off just enough from the pointed end of each squash so each sits steadily. Set, cup up, in a rimmed baking pan large enough to hold squash side by side. Set the lids back on the squash. (If made ahead, cover squash and chill up to 2 days; bring to room temperature to proceed.) Add 1/2 inch of water to pan. Bake squash with lids on top, uncovered, in a 350 degree oven until squash is soft when pierced and custard is firm when jiggled (lift off lids to check), about 1-1/2 hours. Sprinkle custard with anise seeds. Serve hot.


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