الثلاثاء، 14 أكتوبر 2014

Pumpkin Pie

Who says Halloween pumpkin said. The Halloween (All Hallow Even, hence the abbreviation Halloween), it is the night of witches, ghosts and skeletons, twilight party for small children. They make every effort to design and manufacture the most terrifying costumes. At dusk, under the mischievous eye and accomplice pumpkins lit screens, they trot merrily in the streets, armed with large bags in search of a mysterious booty ... consisting of lots and lots of treats. If they do not show too greedy, our characters have little terrifying for weeks to devour, in small doses, their precious treasure. As for the pumpkin, it will be entitled to any other moment of glory, as its flesh used to 
prepare a tasty pie.

tarte citrouille

Portion (s): 
preparation: 
30 min 
cooking time: 
40 min 
Directions: 
oven


INGREDIENTS 
80 ml ​​(1/3 cup) brown sugar 
80 ml ​​(1/3 cup) sugar 
5 ml (1 tsp.) Cinnamon 
6 ml (1 1/4 tsp.) Cornstarch 
3 ml (1/2 tsp.) Ginger 
3 ml (1/2 tsp.) Salt 
475 g (1 lb) pumpkin pulp 
3 eggs 
250 ml (1 cup) warm milk 
15 ml (1 tbsp.) Molasses 
250 g (1.2 lb) of shortcrust pastry 
250 ml (1 cup) whipping cream

PREPARATION 
1 Mix the dry ingredients. 

2 Stir in pumpkin pulp to dry ingredients. 

3 Mix the eggs, hot milk and molasses. Add the pumpkin pulp. Do not over stir the mixture. 

4 Garnish with a pastry mold of 25 cm (10 inches) in diameter. Pour the mixture. 

5 Bake at 230 ° C (450 ° F) for 7 minutes, then at 180 ° C (350 ° F) for 30 minutes or until pumpkin is golden and the crust cooked. 

6 Cool and top with whipped cream.


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