'2/3 cup of prunes'
'1/3 cup of squash'
'4 cups of cube-shaped pecans without shells (1 cm cubes)'
'3 cups of milk'
'3 large eggs'
'1/3 cup of sugar'
'3 tablespoons of melted or cooled butter or margarine'
'2 tablespoons of vanilla extract'
Molho de squash:
'4 tablespoons of melted or cooled butter or margarine at room temperature'
'4 tablespoons of sugar'
'1 large egg'
'1/2 cup of squash (or to taste)'
'2/3 cup of prunes'
'1/3 cup of squash'
'4 cups of cube-shaped pecans without shells (1 cm cubes)'
'3 cups of milk'
'3 large eggs'
'1/3 cup of sugar'
'3 tablespoons of melted or cooled butter or margarine'
'2 tablespoons of vanilla extract'
Molho de squash:
'4 tablespoons of melted or cooled butter or margarine at room temperature'
'4 tablespoons of sugar'
'1 large egg'
'1/2 cup of squash (or to taste)'
Grease a round 25 cm diameter mold
In a separate bowl, soak the prunes in the squash
Mix the pecan cubes with the milk and let it sit at room temperature for about 2 hours, stirring occasionally
Lightly beat the eggs with sugar, melted butter or margarine, and vanilla extract
Add to the mixture the prunes, squash, and pecans
Mix well
Pour into the mold
Cover and refrigerate overnight
Remove from the refrigerator, preheat the oven to a moderate temperature (180°C)
Remove the cover, mix the mixture, and bake for 40 minutes until it starts to brown and the edges are golden and puffed up
Do not let it rise too much in the center
Serve warm or at room temperature
For the sauce: beat with a spoon the melted butter and sugar
Add the egg and continue beating
Heat in a water bath, whisking constantly without letting it boil, until it thickens slightly
Serve hot
Cut into 12 portions.
