Coconut Squash Custard | Saveur
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Ingredients
- 1 (1 1⁄2–2-lb.) kabocha squash
- <sup>1</sup>⁄<sub>2</sub> cup canned coconut cream
- <sup>1</sup>⁄<sub>2</sub> cup semimoist Thai palm sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. fine salt
- 6 egg yolks
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