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Ingredients
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Yield: about 6 mini pumpkins |
| 525 ml |
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heavy cream |
| 4 |
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yolks |
| 1 |
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whole egg |
| 2.25 oz |
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pumpkin |
| 3.0 oz |
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sugar |
| 1/2 shot |
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rum |
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ginger |
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vanilla bean |
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cinnamon stick |
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mace, ground |
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cloves, whole |
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allspice, whole & cracked |
1. Scald cream with spices. Steep a few minutes.
2. Strain (if cream becomes cool, reheat before proceeding).
3. Whip together eggs and sugar. Temper in hot cream.
4. Cook over a bain marie stirring occasionally with a whisk at the beginning. Once mixture begins to thicken stir constantly.
5. Once the mixture has completely thickened, remove from heat and stir in rum. Pour into the prebake pumpkin shells.
6. Chill to set. Burn to order.
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