Name: Steamed Squash with Ginger And Saffron
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

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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.
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