2 cups of ripe pumpkin, cut into cubes
1 cup of sugar
3/4 cup of water
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
4 whole eggs
2 egg yolks
2 cups of ripe pumpkin, cut into cubes
1 cup of sugar
3/4 cup of water
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
4 whole eggs
2 egg yolks
Create a syrup by boiling the water and sugar
Add the butter or margarine, mix well, and let it cool
Mash the pumpkin with flour, mixing well
Add the cooled syrup to the pumpkin mixture, mixing well
Add the eggs and egg yolks one at a time, beating well
Pour this mixture into greased muffin tin cups
Bake in a moderate oven (170°C) for about 35 minutes
As the filling of this bombocado is very delicate, let it cool for a few minutes before unmolding
If desired, bake in a water bath
It may take longer, but it will have a lovely creamy consistency.
