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  1. #31
    Senior Member
    Join Date
    Sep 2004
    Charm City

    Pumpkin creme brulee

    I made Emeril Lagasse's pumpkin creme brulee yesterday to be our Thanksgiving dessert and am eagerly anticipating it. I realized that while I love the pumpkin part of pumpkin pie, I don't really care for pie crusts--if only I'd seen the crustless pie recipe earlier in this thread, I might have given that a go!

    Anyway, reposting the creme brulee recipe in case it's one of those holiday ones that disappears from the site:

    Recipe Summary

    Difficulty: Medium
    Prep Time: 15 minutes
    Inactive Prep Time: 3 hours
    Cook Time: 1 hour
    Yield: 8 servings

    2 cups heavy cream
    1/4 cup light brown sugar
    1/4 cup sugar, plus 4 teaspoons
    8 large egg yolks
    1/2 teaspoon pure vanilla extract
    1/4 teaspoon ground cinnamon
    1/8 teaspoon grated nutmeg
    1 cup mashed cooked pumpkin

    1. Preheat the oven to 325 degrees F.
    2. Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
    3. In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
    4. In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
    5. Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
    6. Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.

    Recipe courtesy Emeril Lagasse, 2004, Episode#: EE2E12

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  3. #32
    Senior Member
    Join Date
    Jan 2005
    Braintree, Massachusetts
    spicy pumpkin fudge recipe:

    3 cups of sugar
    1 cup unsalted butter
    1 small can (5 ounces) evaporated milk
    1/2 cup canned pumpkin
    1 tsp. pumpkin pie spice
    2 cups butterscotch chips
    1 small jar (7 1/2 ounces) marshmallow fluff
    1 tsp vanilla extract

    Butter a 9 X 13 inch pan and set aside.

    In heavy saucepan, combine sugar, butter, milk,
    pumpkin, and spice. Bring to a boil, stirring
    constantly. Continue to boil over medium heat until
    mixture reaches 234 degrees (10 minutes of rapid

    Remove from heat. Stir in butterscotch bits. When
    chips melt, add marshmallow fluff, and vanilla. Mix
    until well blended.

    Immediately pour mixture into prepared pan. Spread
    evenly. Cool at room temp. Cut into squares and
    refrigerate in airtight container.

    My sister made this for her Avon open house a few weeks ago and it was sooooo good!

  4. #33
    Senior Member
    Join Date
    Oct 2004
    wow, all of these recipes sound amazing, especially the sweet ones!

    for thanksgiving i made pumpkin chocolate chip blondies / kongo bars. they were originally supposed to be cookies, but once i spooned some onto the sheet they were too soupy, so i put them in a big brownie pan. they were soooooo much better that way, i think.

  5. #34
    Senior Member
    Join Date
    Apr 2005
    Quote Originally Posted by smarmy_clothes

    when i went to jamaica with my family a few years ago, the hotel we stayed at had the BEST food. one of the favorites was pumpkin soup. i am a SOUP FANATIC, and only the best soups have my undying respeck.

    my mom makes it a lot, but it isn't anything like what we had there, though still pretty good. i've also tried my hand at it. can't figure out what those jamaican geniuses were doing.
    I wonder if the trick is the spices or if they may have added rum to the stock. You could try playing with jerk spices. I've never tasted it so I have no idea, just hypothisizing.


  6. #35
    Senior Member
    Join Date
    Apr 2004
    San Francisco
    My two favorite pumpkin recipes are the pie one listed in the new W+S thanksgiving holiday catalog thing, and the pumpkin lasagna I found in one of my Moosewood cookbooks.

  7. #36
    Senior Member
    Join Date
    Apr 2004
    sittin' on the dock of the bay
    Quote Originally Posted by Athos
    and the pumpkin lasagna I found in one of my Moosewood cookbooks.
    Ooooh, which one? All three of my favorite lasagna recipes come from Moosewood books, but I've never seen a pumpkin lasagna recipe. My sister and I are planning what we'll cook when we see each other at New Year's, and she has a stash of Moosewood books, so this sounds like a fun winter recipe to try!

  8. #37
    Join Date
    Apr 2004
    I tried this soup recipe a few weeks ago and it was fantastic!

    I wish I had paid attention to that bit at the top about not having to peel the pumpkin. I stirred in some coconut milk before serving the leftovers because I had a can open from another recipe, and it went really well with the spices in this soup.


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