Text 4213, 61 rader
Skriven 2006-08-09 23:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Parrano cheese 47
=========================
 ML> a little more thinking yielded the word "chicanery."
 JW> I think you got it!

I was wondering too on the possibility of some kind of
mistranslation but came up blank on that one, too.

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                    *  Exported from  MasterCook II  *

                         Pumpkin Caramel Custard

Recipe By     : All-Butter Cookbook, typed by Meg Antczak
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--    --
   4                    eggs
   3                    egg yolks
   1 1/2  teaspoons     vanilla extract
   2      cups          milk
     2/3  cup           sugar
   1      tablespoon    ground ginger
   1      teaspoon      ground nutmeg
   1      teaspoon      ground cinnamon
   1      tablespoon    ground allspice
     1/8  teaspoon      ground cloves
     1/2  teaspoon      salt
     1/2  cup           pumpkin puree
                        CARAMEL:
     1/2  cup           sugar
   2      tablespoons   water

Preheta the oven to 350.  Arrange an oven rack just below the center.
Grease a 6 cup souffle dish with butter.  For the pudding, vigorously
whisk the eggs, egg yolks, and vanilla in a large mixing bowl until
blended.  Set aside.  Place the milk, sugar, spices and salt in a medium
size saucepan and set aside.  Place the sugar and water for the caramel in
another medium size saucepan and heat to boiling over medium heat without
stirring.  As soon as it boils, swirl the pan and continue swirling over
the heat until the mixture turns a rich amber, 4 to 5 minutes.  Remove the
caramel from the heta and immediately pour it into the prepared souffle
dish.  Tilt the dish from side to side to evenly coat the bottom.  Place
the dish in a shallow baking pan.  Pour enough hot water in the baking pan
to come 2/3 of the way up the side of the souffle dish.  Set aside.  Bring
the milk mixture just to a boil over medium heat.  While whisking
vigorously, pour the milk mixture in a thin stream into the egg mixture.
Strain the mixture into a large bowl and whisk in the pumpkin, blending
throughly so that there are no lumps.  Pour the pumpkin mixture into the
souffle dish and place it, with the baking pan in the oven.  Reduce the
oven to 325 and bake the custard until it is firm and a tester inserted
close to but not in the center comes out clean, about 1 1/4 hours.  Remove
the dish from the water bath.  Cool the custard on a rack, then
refrigerate it for 4 to 6 hours or overnight.  To serve, run a thin knife
around the sides of the dish.  Invert a serving dish on the souffle dish
and flip the custard carefully onto the serving dish.

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