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Hot Flemish Cake

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<p><a href="http://commons.wikimedia.org/wiki/File:Pumpkin_Gooey_Butter_Cake.jpg">Image Credit</a></p>
Ingredients
  Pumpkin 3⁄4 Pound
  Milk 1⁄2 Pint
  Potato flour/Fecule 1 Ounce
  Eggs 2
  Caramelized sugar 1⁄2 Cup (8 tbs)
  Vanilla/Rum 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Servings: 
4

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