| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 3 |
c |
Half and half (light cream) |
| 6 |
lg |
Eggs |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Firmly packed golden brown sugar |
| 6 |
tb |
Unsulfured (light) molasses |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 1/2 |
ts |
Ground ginger |
| 3/4 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Ground cloves |
| 1/4 |
ts |
Salt |
| 1 1/2 |
lb |
Solid pack pumpkin (24 oz) |
|
|
Walnut Cream: |
| 1 1/2 |
c |
Chilled whipping cream |
| 3 |
tb |
Powdered sugar |
| 1 1/2 |
tb |
Dark rum |
| 3/4 |
c |
Walnuts, toasted, finely chopped |
INSTRUCTIONS
Preheat oven to 325 deg F. Butter shallow 8-cup baking dish. Bring half and
half to simmer in small saucepan. Set aside. Beat eggs, both sugars,
molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend.
Mix in pumpkin, warm half and half. Pour mixture into prepared dish. Set
dish in large baking pan. Add enough hot water to pan to come halfway up
sides of dish. Bake until custard is set and knife inserted 2 inches from
centre comes out clean, about 50 minutes. Cool completely. (Can be prepared
1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with
Walnut Cream.
Walnut Cream: Whip chilled cream in medium bowl until soft peaks form. Add
powdered sugar and rum and whip until firm peaks form. Fold in chopped
toasted walnuts. (Can be prepared 4 hous ahead. Cover and chill.) Source:
Bon Appetit, Nov/91 Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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