INGREDIENTS

INSTRUCTIONS

PREP AND COOK TIME: About 11/4 hours
NOTES: Filled pumpkins and lids can be cooked up to 1 day ahead; when cool,
cover airtight and chill. Garnish with whipped cream, if desired.
1. Rinse pumpkins. Pierce each top deeply with a knife or fork several
times. Set pumpkins (a few at a time, if they don't all fit) on a rack at
least 1 inch above 1 1/2 inches of water in a 14-inch wok or a 5- to
6-quart pan. Cover and bring water to a boil over high heat. Keep boiling
and steam pumpkins until tender when pierced, 15 to 20 minutes. If needed,
add more boiling water.
2. Let pumpkins cool until comfortable to touch, about 10 to 15 minutes.
With a small, sharp knife, cut down and around each stem to make an opening
about 2 inches wide. Lift out stem end and reserve. With a small spoon,
scoop seeds from pumpkins (without breaking through skin) and discard.
3. In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and
coriander. Fill pumpkins equally with egg mixture.
4. Return filled pumpkins (a few at a time, if they don't all fit) and lids
to a rack at least 1 inch above 11/2 inches of water in the wok or pan.
Drape foil over pumpkins to prevent condensation on the pan lid from
dripping into filling. Cover pan and bring water to a boil over high heat.
Keep water at a boil, and steam until filling looks set in center and
jiggles only slightly all over when gently shaken, 12 to 16 minutes.
5. Gently transfer pumpkins to plates or a dish and set lids alongside if
desired. Serve warm or cool. Garnish each pumpkin with shredded orange
peel.
Per serving: 185 cal., 46% (85 cal.) from fat; 4.7 g protein; 9.4 g fat
(4.8 g sat.); 21 g carbo (0 g fiber); 28 mg sodium; 152 mg chol.
~----[VARIATIONS]-----
Ginger Pumpkins de Crème -- Follow recipe for orange pumpkins de crème
(preceding), but instead of orange-flavor liqueur, use ginger-flavor
liqueur, or omit liqueur and use more half-and-half. Omit ground coriander
and use ground ginger, and omit orange peel and garnish the filled pumpkins
with chopped ginger in syrup or crystallized ginger. Per serving: 197 cal.,
43% (85 cal.) from fat; 4.7 g protein; 9.4 g fat (48 g sat.); 24 g carbo
(0.1 g fiber); 31 mg sodium;
152    mg chol.
Coconut Pumpkins de Crème -- Follow recipe for orange pumpkins de crème
(preceding), but omit 1 cup of the half-and-half and add 1 cup canned
coconut milk, omit orange liqueur and use rum or more half-and-half, and
omit ground coriander and add 1/4 teaspoon ground cardamom. In a 6- to
8-inch frying pan over medium-low heat, stir 1/4 cup dried sweetened
shredded coconut often until golden, 7 to 8 minutes. Pour from pan and
cool. Use instead of orange peel as a garnish. Per serving: 209 cal., 56%
(117 cal.) from fat; 4.4 g protein; 13 g fat (8.7 g sat.); 20 g carbo (0.2
g fiber); 25 mg sodium; 141 mg chol.
sitehttp://www.sunsetmagazine.com/Magazine/Sections/Food/FoodFrameSet.html
Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Nov 23, 1999,
converted by MM_Buster v2.0l.

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