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Richard in Cincy

REC: Egyptian Candied Pumpkin Custard

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Joined: Dec 12, 2005

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Posted to Thread #16225 at 2:42 am on Sep 18, 2009

Candied Pumpkin:
2 lbs. pumpkin cubes
1 lb. sugar
1 cup water

Custard:
2 tbls. flour
2 tbls. ghee (or butter)
3 cups milk
1 cup sugar
1 egg
1 tsp. vanilla

Filling:
3 tbls. chopped pistachio nuts
1/2 cup golden raisins
3 tbls. grated coconut
3 tbls. sugar
1 tbls. rose water
2 tbls. fine dried bread crumbs

Method:

Place pumpkin, sugar, and water in pan. Place over low heat for 30 min. (or until pumpkin is tender), stirring a couple times to make sure sugar is dissolved and distributed. Cool. Drain any excess syrup and reserve for another use.

Custard:

Make a roux out of the butter and flour. Add milk and sugar, stirring constantly for about 10 minutes, until thick. Cool.

Beat egg and vanilla with a whisk and whisk into the custard.

Assembly:

Add the filling ingredients to the pumpkin with half of the custard, gently fold together.

Butter a baking dish and add the pumpkin mixture.

Pour the remaining custard over the pumpkin and dust with the breadcrumbs.

Bake at 350F for 30 min., or until the top is lightly browned.


Bilhana Wishifa!


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