Coconut Squash Custard
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Long sharp knife
- Spoon
- Saucepan
- Whisk
- Mixing bowl
- Double boiler
- Wooden spoon
- Oven
- Baking dish
- Rack
- Measuring cup
- Measuring spoon
- Kettle
- Chef's knife
- Cutting board
Ingredients
- 1 (1 1⁄2–2-lb.) kabocha squash
- 1⁄2 cup canned coconut cream
- 1⁄2 cup semimoist Thai palm sugar
- 1⁄2 tsp. fine salt
- 6 egg yolks
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