You may also like
Categories:Viewed: 27 - Published at: 4 years ago
Ingredients
- 1 1/2 cups whole milk
- 1 tablespoon minced peeled fresh ginger
- 4 large egg yolks
- 1/2 cup sugar
- 1/3 cup cinnamon sugar
- 5 tablespoons all-purpose flour
- (make beurre manie)
- 1 cup solid-pack canned pumpkin
- 8 large egg whites
- crushed ginger snaps (for lining ramekins)
- Mint leaves for garnish
Method
- -Preheat oven to 375°F.
- -Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring milk to boil.
- -Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain and set aside
- -Whisk together egg yolks and 6 tablespoons of sugar to blanchir. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat.
- -Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin puree, and set aside.
- -Beat egg whites to stiff peaks, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry.
- -Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
- -Spoon batter into ramekins, filling almost to top. Cook in bain marie for 25-30 min
- -Spinkle with powdered sugar, sprig of mint then serve immediately.
