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Pumpkin
Ginger Crème Caramel
Yield: 8 servings
Ingredients:
- ¼ cup fresh ginger root, chopped
- 1 cup milk
- 2 cups heavy cream
- 1 cup sugar
- 2½ Tablespoons water
- 2 large eggs
- ½ large egg yolk
- 1½ cups canned pumpkin purée
- ¼ teaspoon salt
- 1/8 teaspoon fresh nutmeg, grated
Preheat the oven to 300°F.
Place the ginger root, milk and cream in a medium saucepan
and bring to a boil over medium-high heat. Set aside to steep
for 1 hour. Pour through a strainer and discard the ginger
root and other solids.
While the ginger is steeping, prepare the ramekins. Place
½ cup of the sugar and the water in a small saucepan and cook
until the sugar is caramelized, about 8 minutes. Pour into
8 clean, dry 5-ounce ramekins. Tilt the cups so that the bottoms
are evenly covered. Set aside.
Place the eggs, egg yolk, pumpkin purée, the remaining ¼ cup
sugar, salt and nutmeg in a large bowl and mix to combine.
Add the cooled, strained milk and mix to combine. Pour the
custard into the prepared molds. Place in a hot water bath
and transfer to the oven.
Bake until the custards jiggle but do not ripple, about 30
to 40 minutes. Cool to room temperature and place plastic
wrap directly on the surface. Refrigerate at least 12 hours
and up to 2 days.
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