| 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.
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Nutrition (calculated from recipe ingredients)
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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