| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | American | Vegetables | 6 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 600 | g | Kumara |
| 300 | Milk | |
| 150 | g | Brown sugar |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground nutmeg |
| 1 | pn | Ground cloves |
| 3 | T | Rum |
| 2 | Eggs | |
| 60 | g | Butter |
| 4/27 | Courtesy Mark Herron. |
INSTRUCTIONS
Traditionally this recipe from the American Deep South is used to fill a pie shell. But if you prefer, it is just as delicious if you skip the pastry and bake the filling in individual souffle pots standing in a bain marie (or one large one). The result has a rich complexity of flavour that belies how easy it is to make. A dollop of King Island cream or mascarpone on the side goes well. Steam 600 g kumara, peeled and cut into chunks. until tender. Place the cooked kumara in a food processor and add 300 ml milk, 150 g brown sugar, half teaspoon ground cinnamon, half teaspoon ground nutmeg, pinch ground cloves, 3 tablespoons rum, 2 eggs and 60 g melted butter. Process to a puree. Either: line a 23 cm pie dish with short or biscuit pastry and pour in the kumara puree, or pour the puree into individual souffle dishes (or one large one) and stand them in a baking dish containing water to come halfway up the sides of the dishes. Bake in a 220 C oven for 10 minutes, then reduce the heat to 150 C and bake until the puree is just firm, 40 to 60 minutes. Do not overcook. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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