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The big ooze

By on October 1, 2008

Baked pumpkin with ginger flavour cream filling

Whether you’re planning a blood-curdling haunted house, a costume contest or a pumpkin-carving party, feed those hungry spirits with this hauntingly tasty Halloween special. Watch in horror as the tangy cream oozes from their mouths!

 

INGREDIENTS

• 1 small pumpkin • 500 cc milk

• 125 grams sugar • 80 grams ginger, minced

• 3 fresh eggs         • 3 egg yolks

• 10 grams cornstarch • A few lemon peels

 

1 Heat milk in a pan. When it boils, remove from the stove. 

Add ginger, lemon peel and cover the pan to let milk have 

a flavour and aroma.

2 Cut the pumpkin top horizontally, scrape off seeds and stringy membranes to smoothen.

3 Mix fresh eggs, egg yolks, sugar, cornstarch altogether until smooth. Mix step 1 in it.

4 Pour step 3 into step 2 the pumpkin and put the lid on it .

5 Bake the above in a preheated oven at 150 °C for 2~2.5 hours.

6 Refrigerate for at least a night and hey presto!

 

Pietro and Marco own and manage Sin Minami Aoyama, a family-friendly Italian dining restaurant in Omotesando. Their fine cuisine, exquisite pastries and selected wines are worth the visit.

 

Reservation recommended (03)6419- 03838.  http://sin-tokyo.com

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