| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Firmly packed light brown sugar |
| 1/4 |
ts |
Cinnamon |
|
|
A pinch of freshly grated nutmeg |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Milk |
| 3/4 |
c |
Canned pumpkin puree |
| 2 |
tb |
Raisins |
| 1 |
lg |
Egg; beaten lightly |
| 1/4 |
ts |
Vanilla |
| 4 |
sl |
Cinnamon-raisin bread; cut into 1/2-inch |
|
|
; cubes (about 2 1/2 |
|
|
; cups) and toasted |
INSTRUCTIONS
In a bowl whisk together the brown sugar, the cinnamon, the nutmeg, the
cream, the milk, the pumpkin puree, the raisins, the egg, the vanilla, and
a pinch of salt until the mixture is smooth, stir in the bread cubes, and
let the mixture stand for 5 minutes. Divide the mixture between 2 buttered
1-cup microwave-safe ramekins fitted with wax-paper collars extending 2
inches above the rim, microwave the puddings at high power (100%),
switching positions once, for 15 to 17 minutes, or until a tester comes out
clean, and let them stand for 3 minutes. Discard the paper collars and
serve the puddings warm.
Serves 2.
Gourmet October 1992
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