Hot Flemish Cake
|Potato flour/Fecule||1 Ounce|
|Caramelized sugar||1⁄2 Cup (8 tbs)|
Simmer the pumpkin in the milk until tender; take out, and mash or press through a sieve to make a puree.
Stir the potato flour into the milk used for cooking the pumpkin.
Simmer this mixture over a gentle heat until it thickens, stirring constantly.
Flavour with vanilla or rum and add the mashed pumpkin.
Remove from the heat.
Before it is cold, add to the mixture 2 yolks of eggs, then fold in the whites, beaten very stiffly.
Pour into a caramelized mold and bake in a slow oven for about 45 minutes.
Turn out of the mold and serve as desired.
Calories 214 Calories from Fat 41
% Daily Value*
Total Fat 5 g7%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 111.7 mg37.2%
Sodium 71.8 mg3%
Total Carbohydrates 36 g12%
Dietary Fiber 0.84 g3.4%
Sugars 25.9 g
Protein 6 g12.8%
Vitamin A 129.3% Vitamin C 13.2%
Calcium 10.4% Iron 7%
*Based on a 2000 Calorie diet