Text 6123, 66 rader
Skriven 2008-04-26 15:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALLAS VINSON
Ärende: Really rare steak 217
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 DV> As far as I know there are no members of my family living in Iowa and
 DV> none of my ancesters are from that area either. I don't know where my
 DV> mother got the recipe. As far as I know it is just a name.

Ah.

The recipe did look kind of Iowa, with the pork sausage and
corn and all.

French Corn Pumpkin Pie Millhassou
cat: dessert
yield: 1

500 gr pumpkin flesh
80 gr butter
200 gr corn flour
150 gr sugar
5 eggs
5 dl milk
5 cl rhum
1 vanilla pod
Salt

Gorgeous traditional French pie that would please any crowd
in the Midwest too!

At my local farmers' market I could not find any nice small
pumpkin and a lady farmer kindly cut me a pumpkin down to
size.

To make a fine pie fine ingredients are needed - organic
corn kernels and a Tahitian vanilla pod.

Using my Austrian flour mill, I turned the corn kernels into
fine corn flour, then sift the flour to remove the bran.

Cook the peeled and cubed pumpkin with a tablespoon of water
in a covered pot until soft, them mash.

Combine the pumpkin purée with the cornflour.

Mix and beat in the eggs.

Slice open and scrape the vanilla pot. Heat the milk and
throw the sugar and vanilla pod into the milk, turn off the
heat and cover. Let it rest for a night if you can. Then
combine with the pumpkin-cornflour mixture until you get a
smooth batter. Add a glass of rhum and a pinch of salt.

Butter the inside of a cake pan and put in the fridge for a
couple minutes for the butter to firm. Add a tbsp flour
inside the cake pan and rub all over the butter by moving
the pan to make sure the batter will not stick. Then
carefully pour in the pumpkin batter and bake in a medium
hot oven for about 1 hour or as long as it takes for a knife
blade to come out clean.

Let the cake rest for 10 minutes and unmold it.

Serve warm or cold.

fxcuisine.com

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