(for candied pumpkins)
6~8 little pumpkins
3 cinnamon sticks
1 whole nutmeg, crushed
4 star anise, whole
20 whole cloves
10 black peppercorns
2" piece fresh ginger
4 cups sugar, divided
2 cups water
(for brown sugar pots de creme)
3/4 cup water
3/4 cup brown sugar
12 egg yolks
1 cup whole milk
1 1/4 cups heavy cream
(for garnish)
raw sugar, as needed
[how to make]
(for candied pumpkins)
*Cut out the top of each pumpkin and clean out seeds.
*Toast all of the dry spices.
*Slice the fresh ginger.
*Make a sachet with the sliced ginger and toasted spices.
*In a saucepot combine one cup of the sugar and the water.
*Add the sachet and bring to a boil.
*Add the pumpkins and return to a boil.
*Add a second cup of sugar and return to a boil.
*Add the remaining two cups of sugar, boil and continue to cook until the pumpkins are translucent.
(for brown sugar pots de creme)
*Bring water and sugar to a boil.
*Remove from heat and allow to cool.
*Whisk together the brown sugar syrup and yolks.
*Boil the milk and the cream.
*Slowly pour the milk and cream into the yolks, whisking constantly, then strain custard through a fine mesh strainer.
*Preheat the oven to 325 degrees.
*Fill the candied, cooled, pumpkins to just under rim with the brown sugar custard.
*Place the pumpkins in 2" deep baking pan.
*Fill the baking pan to 3/4 of the level of the custard in the pumpkin with warm water.
*Cover the pan with aluminum foil, shiny side down and place in the oven.
*Check after 20 minutes.
*The custards are done when the sides are set but loose in the center.
*Remove from the oven and let custards cool in water bath for 10 minutes before removing to cool completely. Chill.
(for garnish)
*Sprinkle the top of the custard with raw sugar and brulee with a kitchen torch.
-makes 6 to 8-
Note: I found this recipe in "The Colors of Dessert".
Labels: pumpkin dessert recipe
