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Categories:Viewed: 106 - Published at: 5 years ago
Ingredients
- 2 Tbs. sugar
- 2 cups pureed pumpkin
- 2 cups half-and-half
- 5 large eggs
- 1 1/2 cups granulated sugar
- 3 Tbs. dark rum, or 2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 18 tsp. ground nutmeg
- 3 to 4 Tbs. pine nuts, lightly toasted (see Chunky Fresh Cranberry Relish recipe)
Method
- Preheat oven to 300F.
- Place eight 8-ounce custard cups or ramekins in roomy baking pan, without crowding.
- To prepare caramel: Place sugar in small heavy saucepan or skillet.
- Heat over low, watching carefully as sugar melts into golden-brown syrup.
- Do not stir unless sugar is melting unevenly.
- When sugar turns medium brown, immediately remove pan from heat, and carefully pour about 1/2 to 3/4 teaspoon melted sugar into bottom of each cup.
- Sugar syrup firms up almost immediately, so work fast.
- To make custard: Combine all custard ingredients in large saucepan and heat over medium-low.
- Whisk about 1 minute, until mixture is well blended and starts to froth around rim.
- Remove from heat when mixture is warm throughout.
- Do not boil.
- Divide mixture evenly among cups nearly to rims.
- Pour warm water into pan around cups, enough to cover bottom one-third of cups; refill if needed.
- Bake for 1 hour and 45 minutes, until custard is firm and slightly raised.
- Remove cups from oven and water bath.
- Cool at room temperature for about 20 minutes.
- Cover cups and refrigerate overnight, or a minimum of 3 hours.
- Just before serving, uncover cups and run small knife around outside edge of each cup.
- Cover cup with serving plate, invert and give brief shake.
- Custard should drop to plate.
- Repeat with remaining cups.
- Garnish with pine nuts and serve.
