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如何取備南瓜肉
1. 焗爐開至華氏350度
2. 將南瓜切半，刮除去瓜子及絲根
部份，用錫紙鋪好。
3. 將南瓜置於鋪上錫紙的焗烹上，
放進焗爐中焗一至一個半小時，或至肉身軟綿（以能輕易插入叉子為準），取出後冷卻至可落手處理溫度便可。
4. 用大匙將瓜肉刮出備用。若瓜肉
含太多水份，可置於一鋪上紗布的罩篩中隔出多餘水份。
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材料 |
做法 |
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糖 3/4杯
粟粉 2湯匙
肉桂粉 1/2茶匙
豆蔻皮粉 1/2茶匙
鹽 1/2茶匙
薑茉 1/4茶匙
allspice粉 1/4茶匙
南瓜肉 1杯
煉奶 1 ¼杯
雞蛋 3只
牛油 2湯匙
雲妮拿油 1/4茶匙 |
將將糖、粟粉、香料、瓜肉及煉奶撈勻，蒸20分鐘。雞蛋打勻至起泡狀，倒入瓜肉同撈拌，再蒸二分鐘，拌入雲妮拿。將批皮焗至金黃色後取出冷卻，倒入瓜肉餡，放於冰箱中最少六小時便可，與鮮忌廉同享。
（現成批皮在超級市場冰櫃中可尋） |
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Preparation of pumpkin meat
1. Preheat oven to 350F.
2. Cut pumpkin in half, remove seeds and
stringy material.
3. Cover each side with aluminum foil. Place
on a baking sheet and bake for 1.5 hours or until a fork can stick into it. Let cool.
4. Scoop out the meat and mash it.
If meat is watery, drain it in a colander linedwith cheesecloth. |
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Ingredients:
¾ cup sugar
2 tbsp. corn starch
½ tsp. cinnamon
½ tsp. mace
½ tsp. salt
½ tsp. ground ginger
¼ tsp. allspice
1 cup pumpkin meat
1¼ cup evaporated milk
3 eggs
2tbsp. butter
¼ tsp. vanilla
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Method:
1. Mix sugar, cornstarch and spices, blend with pumpkin and milk mixture, steam for 20 minutes to custard-like form. Beat Eggs enough to start foaming. Blend custard to eggs, steam for another 2 minutes, blend in vanilla. Cool to room temperature. Bake pie shell until golden. Put custard into pie shell. Chill in refrigerator for 6 hours until settled. Serve with whipped cream. | |
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