Thai coconut custard (sang ka ya) recipe

Recipe for thai coconut custard (sang ka ya) in our easy ethnic recipes collection.

Recipe ingredients

• 4 eggs
• 1/4 cup brown sugar
• 1/4 cup granulated white sugar
• 1 cup coconut milk
• 1 cup thinly sliced winter squash, seeds and rind removed, butternut or buttercup squash or pumpkin can also be used

How to make thai coconut custard (sang ka ya)

• Preheat oven to 350 degrees F. In a deep bowl, beat eggs well. Add sugars and stir until dissolved. Stir in coconut milk and squash.
• Pour into a 9 x 9-inch baking pan or a 9- or 10-inch pie plate.
• Bake custard 45 to 50 minutes until knife inserted in center comes out clean. Serve at room temperature.

Preparation time: 10 to 15 minutes
Cooking time: 45 to 50 minutes
(plus cooling time)
Serves 6

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