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These light and smooth baked pumpkin custards are equally good served plain, as a creme brulee, or topped with vanilla and brandy-flavored whipped cream with a dusting of fresh grated nutmeg.
Preheat oven to 325F and put a kettle of water on the stove over high heat to boil.
Bring cream and milk just to a boil in a heavy- bottomed pan. Shut heat off immediately and set aside off of the burner.
Blend egg yolks and sugar on high speed in the bowl of a stand mixer or with a hand blender, or whisk until the yolks are a light lemony color and thickened. Add vanilla extract, cinnamon, nutmeg and pumpkin puree to the egg mixture and blend until smooth. Slowly add hot cream while the mixer is running (or while whisking constantly). Continue blending in cream until it is all incorporated. Divide evenly between custard cups or ramekins.
Place ramekins in a roasting pan. Carefully pour boiling water into the pan so that it comes about 2/3 of the way up the sides of the ramekins. Lay a sheet of foil over the top (do not crimp the foil—it should be loose!) and place the pan in the oven.
Bake for 40 minutes or until the custard is mostly set but not hard. Remove from the oven and carefully transfer ramekins over to a cooling rack using tongs or with your hand in a silicone oven mitt; allow to cool until you can easily handle them. Lay plastic wrap directly on the surface of the custards to prevent them from forming a skin and refrigerate until completely cool, at least 2 to 3 hours.
These can be served as is or made sublime by bruleeing a layer of sugar or adding brandy and vanilla-flavored whipped cream.
Remove plastic wrap from one ramekin and sprinkle an even coat of sugar over the surface of the custard. Tilt the ramekin around so that the sugar completely covers the custard. Use a butane torch or broiler to melt and caramelize the sugar. It is easiest to control the degree of caramelization with a hand-held torch. Allow to sit for 2 minutes to let the sugar crust harden before serving.
For brandy and vanilla whipped cream:
Add 1/2 cup of heavy cream to a metal bowl and whisk until soft peaks form. Add 1 tablespoon of sugar, 1/2 teaspoon of pure vanilla extract and 1-1/2 teaspoons brandy. Continue to whisk until firm peaks form. Spoon on top of the custards. Dust with a little fresh grated nutmeg (and chopped nuts, if desired).
A rich and chocolatey pudding with just a hint of orange, this simple dessert pairs especially well with fresh fruit.
I absolutely adore the flavors of chocolate and cinnamon together so I tweaked a chocolate pudding recipe to mimic the flavor profile of Mexican hot chocolate. Want some? You know you do.
Measure out the ingredients and grab a heavy-bottomed saucepan, a whisk, and some dessert bowls and we’ll make it together. You won’t believe how fast and easy the process is.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!