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, 4/27/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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