I was reading this book on foods you should eat before you die (who knew there was such a thing?) and one of the things it listed was Sangkhaya Pandan Coconut Custard, a Thai coconut custard dessert that’s baked inside a squash. It looked amazing and I thought I’d try it, since I just happened to have an acorn squash sitting around.
Sangkhaya Pandan Coconut Custard | Pressure Cooker Recipe
So my recipe make custard in and out of the acorn squash because my squash was tiny. I’m going to post two recipes, one with the custard inside the squash and another with the custard just steamed. But if you plan to make this, buy a big enough squash, or plan to have some on the side as I did. If you want to make this outside of the squash, follow this recipe here.
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- Cut the top off the acorn squash and scoop out the seeds, membrane, and any soft squishy squash from the inside.
- Blend together the eggs, milk, sweetener and the pandan extract, and pour it into the acorn squash. Put the little top you cut off back as a hat on the squash, or cover it with foil.
- Place 2 cups of water into your liner, place a trivet in the liner, and place your acorn squash onto the trivet, making sure it doesn't tilt. Mine fit neatly into the hole in the trivet but you may need to put the acorn squash in a bowl.
- Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.
- Cool in refrigerator until the custard is set. The squash is pretty well-cooked so handle it gently as you transport your dessert back and forth.
- Cut into slices to serve, so each guest has some custard and some squash.
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