INGREDIENTS

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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