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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 12 egg yolks 4 oz. Sugar 3 pints heavy whipping cream 1Vanilla Bean ¼ t. salt 1 c. pumpkin 1 T. cinnamon ½ T. nutmeg 1 t. cloves 12 mini pumpkins, hollowed and cleaned 1 c. super fine sugar Instructions: Combine eggs, sugar, spices, pumpkin and salt in bowl, set aside. Split vanilla bean and scrape out seeds, add seeds and bean to the cream and heat over low flame until bubbles begin to appear around the edges of the pan. Strain hot cream into egg mixture slowly making sure to stir vigorously to prevent eggs from cooking, discard vanilla bean shell. Pour mixture into pumpkins and place in a 2 inch baking pan. Fill baking pan half way up the side of the pumpkins with hot water. Bake at 350 degrees for 20-25 minutes or until filling has become firm. Remove from water, wrap individually and cool When fully cooled, remove any moisture from the tops of the custard and spread a thin layer of sugar over the filling. Using a torch or broiler lightly melt sugar until caramel in color and brittle. |
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