3-1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup mashed cooked pumpkin
Gingersnap cookie, for garnish
Candied orange peel, for garnish, optional
Directions:
Preheat the oven to 325 degrees F.
Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan (or use 8 individual oven-safe bowls).
In a medium saucepan, combine the cream, and 1/4 cup granulated sugar. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Remove from heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking briskly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough hot water to the baking pan to come halfway up the sides of the cups. Bake until the custards are set in the center but not stiff, approximately 50 minutes. Cover and refrigerate until well chilled, at least 3 hours or overnight.
Dust each custard cup with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar caramelizes, watching closely to avoid burning, rotating the cups, about 1 to 2 minutes.) Place on small dessert plates, Garnish plate with gingersnap and candied orange peel if desired.
Makes 8 servings.
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