Kabocha Squash Thai Custard
This classic Thai pumpkin custard (sankaya) uses the famously sweet kabocha squash. Custard and squash lovers can unite over this sweet-but-not-too-sweet dessert that takes full advantage of kabocha squash's fluffy, chestnut-like texture and natural sugars.
- 1 kabocha squash (small)
- 7 eggs,
- 1 can coconut milk
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- Preheat the oven to 375º.
- Cut an opening with a diameter of 3-4" in the top of the squash (as though you were preparing a jack-o-lantern). The lid can be discarded (or baked beside the custard).
- Scoop out the seeds and any stringy flesh, making sure the inside of the squash is smooth. In a separate bowl, whisk the eggs together until they're smooth.
- In a saucepan over low heat, dissolve the sugar and salt into the coconut milk. Stir in the vanilla, remove from the heat, and stir in the eggs until everything is well combined.
- Fill the squash with the egg mixture, leaving about 1/2 of an inch from the top of the squash (the custard will rise while cooking). For an extra-smooth custard, strain the mixture through a sieve with a spatula before pouring it into the squash.
- Place the squash on a baking pan, and add water until the bottom of the pan has about 1/4" of water in it.
- Bake, uncovered, for about 1.5 hours (until a toothpick stuck into the custard comes out clean).
- Let cool for 30 minutes, and slice into wedges to serve.