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Pumpkin. Chai. Two fabuloso ideas, coming together with the ideal form of dessert (the custard variation). I may just faint now.
Ingredients
- 1 cup whipping cream
- 1 cup whole milk
- 1/4 cup firmly packed light brown sugar
- 6 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup canned cooked pumpkin
- 1/3 cup chai tea concentrate or strong brewed chai tea
- 2 teaspoons grated orange peel or Meyer lemon peel
- 1 teaspoon vanilla
It's More Snobby To Spell it Creme
Preheat the oven to 325. In a large saucepan, stir together the cream, milk, and brown sugar over medium heat. Stir mixture until the sugar is dissolved. Remove from heat.
In a small bowl, whisk the egg yolks until they are light yellow. Add the sugar, and whisk thoroughly to combine. Very carefully, a small bit at a time, whisk 1/4 of the hot cream mixture into the egg mixture, whisking constantly. When combined, whisk in the remaining cream mixture, pumpkin, chai, orange peel, and vanilla.
Makes six servings.
Which Came First, the Pumpkin or the Chai?
Pour the pumpkin chai mixture evenly between six 3/4 cup ramekins or custard dishes. Place in a
12x16 roasing pan at least 2 inches deep. Place the pan in the oven, and pour boiling water into the pan until it reaches halfway up the outsides of the ramekins.
Bake until the custards jiggle only slightly when the tray is shaken (about 45-50 minutes.) Lift the custard cups out of the water, allow to cool on a rack for 30 minutes, then place in the refrigerator and chill until cold, at least an hour or up to overnight. Cover when chilled.
Notes and Hints and Stuff
- Don't Scramble Your Eggs
When you're combining the hot mixture with the egg yolks, be patient. Go slowly or you'll scramble the eggs and have to start over. I've done this.
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