Whole Pumpkin Custards With Maple Syrup

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* Exported from MasterCook *

 

Whole Pumpkin Custards With Maple Syrup

 

Recipe By :David Rosengarten

Serving Size : 6 Preparation Time :0:00

Categories : Taste with David Rosengarten

 

Amount Measure Ingredient -- Preparation Method

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6 small Sugar pumpkins -- about 1 lb each

2 tablespoons Melted butter

6 tablespoons White granulated sugar

4 1/2 cups Heavy cream

1 1/2 cups Maple syrup

12 Egg yolks

1 tablespoon Brown sugar

 

Heat oven to 325 degrees.

 

Cut tops off pumpkins and reserve. Using a spoon, scoop out seeds and

discard. Brush cavities with butter and sprinkle evenly with 2 tablespoons

of the sugar. Replace lids and place pumpkins in a roasting pan. Cook 35

minutes, or until flesh is tender. Let cool.

 

When cool enough to handle, use a sharp knife to cut out flesh from insides

and lids of each pumpkin. Remove about 1/4 cup flesh from each and reserve,

leaving cavities evenly shaped. Sprinkle cavities evenly with 2 tablespoons

of the sugar. Sweeten pumpkin flesh with remaining 2 tablespoons of the

sugar and mash with a fork until combined.

 

In a heavy saucepan combine cream and maple syrup. Bring almost to a boil

over medium-high heat. In a large bowl lightly beat yolks with reserved

pumpkin flesh; slowly stir in hot cream mixture. Divide custard among

pumpkin shells and replace lids; return to roasting pan. Pour enough hot

water into pan to reach 1-inch up sides of pumpkins. Cook 1 hour or until

custard is barely set. Remove lids and reserve. Sprinkle custards evenly

with brown sugar and bake 15 minutes more. Custards will be slightly runny.

 

Cool pumpkins 30 minutes or cool to room temperature and refrigerate until

cold. Replace lids before serving.

 

Source:

" TASTE with David Rosengarten. TV FOOD NETWORK - (Show # TS-4626

broadcast 11-23-1997) "

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Per Serving (excluding unknown items): 1029 Calories; 80g Fat (68.9%

calories from fat); 9g Protein; 72g Carbohydrate; 0g Dietary Fiber; 680mg

Cholesterol; 128mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 15

1/2 Fat; 4 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0