| 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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