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pumpkin puree heavy cream honey cinnamon ground ginger vanilla bean egg yolks apple juice sugar sugar
Viewed: 3 - Published at: 3 years agoIngredients
- 2 cups pumpkin puree, canned and unsweetened
- 2 cups heavy cream
- 5 tablespoons honey
- 1 dash cinnamon
- 1 dash ground ginger
- 1 vanilla bean
- 8 egg yolks
- 1 cup apple juice
- 5 tablespoons sugar
- 1 tablespoon sugar
Method
- In a large non-aluminum saucepan, simmer over low heat, the pumpkin, apple juice, cinnamon, ginger and 3 tablespoons of the honey.
- Reduce to 1 cup.
- Heat cream and vanilla bean to boiling and combine with pumpkin mixture.
- Simmer until reduced to 2 cups.
- (Remove vanilla bean?
- ).
- Place egg yolks, the 2 remaining tablespoons honey and 5 tablespoons sugar in a small bowl, in a pan of simmering water and whisk over low heat until you reach the consistency of custard.
- Combine all ingredients and mix well.
- (This was not in my recipe but I guessed it needs to be here before chilling!
- ).
- Pour into a pie dish and chill.
- Before serving, sprinkle with 1 tablespoons of sugar and glaze under boiler.
