Candied Little Pumpkins

 

(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".