Скачать с ютуб Luscious Sweet Pumpkin Casserole - A classic Egyptian Autumn dessert в хорошем качестве

Luscious Sweet Pumpkin Casserole - A classic Egyptian Autumn dessert

We're making an Autumn Classic desert from Egypt, sweet Pumpkin and Bechamel Casserole. Pieces of soft and tender pumpkin are covered in a sweet vanilla bean bechamel and baked to perfection, it's the perfect dessert to serve hot or cold, and is a great alternative to pumpkin pie. ---- ➥ Support my work on Patreon   / middleeats   ➥ Instagram   / itsmiddleeats   ➥ Facebook   / middleeatsyt   Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ---- 00:00 Intro 00:50 How to break down a pumpkin 02:45 Macerating the pumpkin pieces 04:50 Cooking the pumpkin 05:59 Making the sweet bechamel 07:23 Final Assembly & Cooking 08:30 Presentation & serving 09:27 Taste test & review ---- Ingredients: 2 - 2.5kg (4.5 - 5.5lb) Pumpkin, should weigh about 1.6 - 2kg (3.5 - 4.5lb) once peeled 400 - 500g (14 - 17.5oz) Sugar 100g (10 Tbsp) All Purpose Flour 135g (10 Tbsp) Butter 400ml (13.2 fl oz) Whole Cream Milk 200ml (6.6 fl oz) Heavy Cream (or double cream) 500ml (16.5 fl oz) Pumpkin liquid (this will come out of macerating the pumpkin 1 Vanilla bean (or substitute with 2 teaspoons vanillin or vanilla extract) To macerate the Pumpkin: Peel and de-core your pumpkin and cut into bite sized pieces about 2.5cm * 2.5cm (1 in * 1 in) Weigh your pumpkin pieces and calculate 1/4 of the weight, that's how much sugar you will need Add the sugar to the pumpkin in a bowl and toss well to ensure they are evenly coated Leave the pumpkin overnight so the sugar can draw out the liquid from the pieces To cook the Pumpkin: Add the pumpkin pieces and their liquid into a large pot Deseed your vanilla bean and add the empty shell to the pot as well Place the pot on medium high heat and bring up to a simmer Cook for about 10-15 minutes until the pumpkin pieces are fork tender, do not overcook them till they get mushy Strain them using a colander and reserve 500ml of their liquid To cook the bechamel: Melt the butter in the same pot that you cooked the pumpkin in Once fully melted, toss in the flour and mix to combine Cook the flour and butter together for 3-4 minutes until it forms a liquid and saucy consistency Pour in a small amount of your milk (about 1/8) of the total amount and mix it into the flour, it will seize up and form a dough Once the milk is fully incorporated, add a 1/4 of the remaining milk to the bechamel and work it in Next add a 1/4 of the measured out Pumpkin syrup (if your syrup is less than 500ml, then just increase the milk to the remaining amount) and mix in well until it has been fully mixed in Continue alternating between the milk and pumpkin syrup until both have finished and a custardy bechamel has formed Pour in the cream and combine it well with the bechamel until smooth and creamy Add the vanilla seeds and mix in well To assemble: Place your drained pumpkin pieces in the bottom of a deep baking dish in a single even layer Smooth the top of the pumpkin then top it with the bechamel you made Use a spatula to flatten the top layer and smoothen it out Bake in a 180c (350f) oven for 45 - 60 minutes until golden brown on top Remove and let it cool for a minimum of 30 minutes before serving