Steamed squash with coconut and ginger custard

Method

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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Ingredients

1 large round squash, such as a Kabocha, weighing about 1 kg
130ml double cream
100ml coconut cream
125g palm sugar or caster sugar
pinch of Saffron
1 ball stem ginger, drained and finely chopped
4 Eggs

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