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

INGREDIENTS

1 Squash – about 1kg in weight
130 Double cream
100 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:

“Famous last words: I’ll get right with God later”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 361
Calories From Fat: 187
Total Fat: 20.9g
Cholesterol: 744mg
Sodium: 992.5mg
Potassium: 941.6mg
Carbohydrates: 12g
Fiber: 8.1g
Sugar: 1.9g
Protein: 34g


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?