Thai coconut custard baked in acorn squash

Thai Coconut Custard Baked in Acorn Squash

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This recipe for Thai coconut custard baked in acorn squash is a delightful fusion of flavors and textures. The creamy coconut custard is infused with aromatic Thai spices, creating a rich and indulgent dessert. Baking the custard inside the acorn squash adds a unique twist, as the squash imparts a subtle earthy sweetness to the dish. With its vibrant presentation and exotic taste, this recipe is perfect for impressing guests or simply treating yourself to a decadent treat.

Keywords: Thai, coconut custard, baked, acorn squash, dessert

Thai coconut custard baked in acorn squash details

Thai coconut custard baked in acorn squash, recipe Rating: 4.6
Number of votes:117

Ingredients

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.

Serves:4