Servings: 16
Materials:
Two – 9˝ cake pans
Ingredients:
2 cups pumpkin puree
10 eggs
1 cup brown sugar
1⁄2 cup sugar
3 cups milk
2 cups heavy cream
1 tsp. cinnamon
1⁄2 tsp. ground ginger
1 tbsp. vanilla extract
3 cups sugar – caramelized to line the pans
Procedure:
1. Caramelize the sugar to amber color and pour into molds. Swirl around to coat the bottom and as much of the sides as possible. Pour off excess. (Be careful.)
2. Beat the eggs with both sugars till well blended and somewhat dissolved.
3. Add remaining ingredients, mix well and divide into the two pans.
4. Bake in a water bath for approximately 45 minutes at 375 degrees. (Until the custard is set, test by jiggling the pan lightly.)
5. Allow to chill for 6 - 8 hours or overnight.
Recipe Type: AuthenticMaterials:
Two – 9˝ cake pans
Ingredients:
2 cups pumpkin puree
10 eggs
1 cup brown sugar
1⁄2 cup sugar
3 cups milk
2 cups heavy cream
1 tsp. cinnamon
1⁄2 tsp. ground ginger
1 tbsp. vanilla extract
3 cups sugar – caramelized to line the pans
Procedure:
1. Caramelize the sugar to amber color and pour into molds. Swirl around to coat the bottom and as much of the sides as possible. Pour off excess. (Be careful.)
2. Beat the eggs with both sugars till well blended and somewhat dissolved.
3. Add remaining ingredients, mix well and divide into the two pans.
4. Bake in a water bath for approximately 45 minutes at 375 degrees. (Until the custard is set, test by jiggling the pan lightly.)
5. Allow to chill for 6 - 8 hours or overnight.
Submitted By: Restaurant Owner
Recipe Author: Executive Chef Daniel Smith
Restaurant: Nicole’s Bistro, 25 Quackenbush Sq,Ste 1,Albany, NY
Source: http://www.esc.edu/media/ocgr/publications-presentations/connections/archive/2007/Empire-News-Spring-2007.pdf