Sang Ka Ya (Thai Coconut Custard)

Ingredients

• 4 eggs
• ¼ cup brown sugar
• ¼ cup white sugar
• 1 cup coconut milk
• 1 cup winter squash, thinly sliced with seeds and rind removed

Procedure

1. In a deep bowl, beat eggs well.
2. Add brown and white sugars and stir until dissolved.
3. Add coconut milk and squash and stir well.
4. Pour mixture into a 9- by 9-inch baking pan or a 9- or 10-inch pie pan.
5. Place ½ cup water into a steamer or Dutch oven large enough to hold the custard pan.
6. Bring water to a boil over high heat, and place pan with custard inside.
7. Cover and steam over high heat for 30 minutes.
8. Serve at room temperature.

Serves 12.

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