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.