Recipe - Steamed Squash With Ginger And Saffron

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

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 underfilling 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.