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/
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|Serving Size: 1 Serving (1285g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1408 (72%)|
|Amt Per Serving||% DV|
|Total Fat 156.4g||209 %|
|Saturated Fat 75.2g||376 %|
|Monounsaturated Fat 46.5g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 4319.6mg||1329 %|
|Sodium 1428.8mg||49 %|
|Potassium 1698.3mg||45 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 13.8g|
|Protein 130.6g||187 %|
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Calories per serving: 1968
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