- Serves: 8
- Cook Time: 1 hour 5 minutes
- Prep Time: 20 minutes plus chilling
- Effort: medium
- 1 large round squash, such as a Kabocha, weighing about 1 kg
- 130 ml double cream
- 100 ml coconut cream
- 125 g palm sugar or caster sugar
- pinch of saffron
- 1 balls preserved stem ginger, drained and finely chopped
- 4 eggs
1. Cut a hole in the top of the squash. Lift off the lid and reserve. Using a metal spoon, scrape out the seeds and fibres from the centre of the squash to make a hollow cavity.
2. Combine the double cream, coconut cream, sugar and saffron in a saucepan. Bring to the boil, stirring to dissolve the sugar.
3. Remove from the heat and stir in the ginger.
4. Lightly beat the eggs in a bowl. Pour in the cream mixture and mix thoroughly.
5. Pour into the squash leaving some room for the custard to expand. Replace the lid.
6. Place the squash in a steamer basket set over boiling water. Steam for 1 hour until the flesh feels tender when poked with the tip of a knife.
7. Allow to cool then chill in the fridge.
8. Serve cold, cut into wedges - everything except the skin is edible.
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