0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs Thai Ross, In, Thailand 1 servings

INGREDIENTS

1 Squash – about 1kg in weight
130 ml Double cream
100 ml Coconut cream
125 g Palm or caster sugar
1 pn Saffron
1 Ball stem ginger; finely chopped
4 Eggs; lightly beaten

INSTRUCTIONS

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.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Our God is an *_AWESOME_* God!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?