Thai coconut custard baked in acorn squash recipe

Thai Coconut Custard Baked in Acorn Squash recipe

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Recipe intro

This Thai coconut custard baked in acorn squash recipe is a delightful and unique dessert that combines the creamy goodness of custard with the earthy sweetness of acorn squash. The rich and aromatic flavors of Thai cuisine are infused into this dish, making it a perfect ending to any meal. The combination of coconut milk, eggs, and fragrant spices creates a luscious custard filling that is poured into hollowed-out acorn squash halves and baked to perfection. With its beautiful presentation and irresistible taste, this recipe is sure to impress your guests.

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

Thai coconut custard baked in acorn squash recipe details

Thai coconut custard baked in acorn squash recipe, recipe Rating: 4.8
Number of votes:123

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

Instructions:

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