Yield: 1 servings
|1 \N||Squash - about 1kg in weight|
|130 millilitres||Double cream|
|100 millilitres||Coconut cream|
|125 grams||Palm or caster sugar|
|1 \N||Ball stem ginger; finely chopped|
|4 \N||Eggs; lightly beaten|
Make a hole in the top of the squash, reserving the lid. Scrape out the seeds and membranes to form a hollow shell. Bring the two creams almost to the boil with the sugar and saffron and stir in the ginger.
Pour over the lightly beaten eggs and mix thoroughly. Pour into the squash, slightly under-filling it as the custard will expand during cooking and will cement the lid in place.
Steam for an hour and gently remove and chill. Serve cold in wedges- the whole fruit is edible except the skin.
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Carlton Food Network
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