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Sang Ka Ya
Thai Coconut Custard
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 45 to 50 minutes until a knife inserted it the center comes out clean. Serve at room temperature.
Recipe featured in the Food Fare Cookbook.
Food Fare Culinary Collection: Thai Cookery
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