Friday, December 26, 2008
Recipe serves 4.
1 ounce (30 g) butter
2 tablespoons all-purpose (plain) flour
Pinch each ginger, cinnamon and nutmeg
1/3 cup milk
2/3 cup cooked, mashed pumpkin
4 eggs, separated
1/3 cup brown sugar
1. Melt butter in saucepan, add flour and spices, cook 1 minute, stirring, gradually add milk, stir until mixture boils and thickens, mix in pumpkin.
2. Beat egg yolks and sugar together until thick and creamy, fold into pumpkin mixture. Beat whites until soft peaks form, fold lightly into pumpkin mixture; pour into well greased deep 7 inch (18 cm) souffle dish (or 4 individual dishes). Bake in moderately hot oven 30 to 40 minutes. Serve with cream.