Tuesday, August 6, 2013
Corn & Pumpkin Bakes
Corn & Pumpkin Bakes
butter or grease
about 80 ml Parmesan cheese, finely grated
250 ml corn kernels, cooked and drained
45 ml butter, melted
45 ml cake flour
325 ml milk, warmed up
4 jumbo eggs at room temperature, separated
250 ml yellow pumpkin or butternut, cooked, drained and mashed
250 ml mature cheddar cheese, grated
salt and ground white pepper, to taste
15 ml cornflour
large pinch of cream of tartar
For this recipe, you need to prepare your baking vessels beforehand. So, butter or grease six ramekins of 180 ml capacity. Sprinkle Parmesan cheese over the buttered areas and then lightly tip out the excess cheese. Place the ramekins onto a large baking sheet and set aside until required.
Now process the corn kernels until fine, place in a large mixing bowl then set aside until required.
Place the butter and flour in a small saucepan and mix well. Allow the mixture to cook for a minute or two then slowly stir in the warm milk, whisking all the time until thickened. Remove from heat and allow to cool for 15 minutes.
Into the sauce, whisk the egg yolks, mashed pumpkin, cheese and fine corn kernels. Season to taste with salt and pepper.
Whisk the egg whites into firm peaks then sift in the corn flour and cream of tartar, whisking briefly afterwards to incorporate it well. Fold the egg whites into the vegetable mixture and spoon the mixture into the ramekins.
Bake in an oven preheated to 200º C for 15 minutes or until nicely puffed, golden on top and a toothpick inserted into the centre of the bake in the centre of your baking sheet, comes out clean.
Remove from the oven and if you want to unmould the bakes, run a knife around the edges of the ramekins. Unmould and serve at once as a side dish to any roast. You can also serve it in the ramekins if you like. With a crisp green salad and toasted ciabatta bread, this is a fabulous meatless main course. Or, if you add a few buttered toast fingers this is a hearty starter or light meal.
Yields 6 portions.