Text 11718, 155 rader
Skriven 2014-04-03 06:01:00 av Dave Drum (75035.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Punker-pans #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin & Brown-Sugar Crème Brûlée
 Categories: Squash, Desserts
      Yield: 8 servings
 
     15 oz Can pure pumpkin
    1/2 c  Sugar
    1/2 c  (packed) golden brown sugar
      5 lg Egg yolks
      2 ts Vanilla extract
      1 ts Ground cinnamon
    1/4 ts Ground cardamom
    1/4 ts Ground allspice
    1/4 ts Ground cloves
    1/4 ts Salt
      3 c  Heavy whipping cream
      8 tb Raw sugar or golden brown
           - sugar
 
  Cinnamon, cardamom, allspice, and cloves give this crème
  brûlée a spicy kick.
  
  Preheat oven to 325øF/163øC. 

  Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in
  large bowl. Whisk in egg yolks and vanilla, then spices
  and salt. Bring cream just to boil in medium saucepan.
  Gradually whisk hot cream into pumpkin mixture.
  
  Divide mixture among eight 5x1-inch ramekins. Divide
  ramekins between 2 large roasting pans. Add enough hot
  water to pans to come halfway up sides of ramekins. Bake
  until custards are just set in center, about 35 minutes.
  Chill custards until cold, about 6 hours.
  
  DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  
  Sprinkle 1 tablespoon raw sugar over pumpkin custard in each
  ramekin. Using kitchen torch, melt sugar until deep amber.
  
  (Alternatively, use broiler. Place ramekins on rimmed baking
  sheet. Sprinkle tops with brown sugar [not raw sugar] and
  melt directly under broiler until deep amber.) Refrigerate
  15 minutes to allow sugar to harden.
  
  DO AHEAD:  Can be made 1 hour ahead. Keep chilled.
  
  More info: This recipe can also be made using 3-inch-diameter
  ramekins with 1 1/4-inch-high sides. Bake for about 50 minutes.
  
  by Sarah Patterson Scott
  
  Bon Appétit | November 2008
  
  Yield: Makes 8 servings
  
  Meal Master Format by Dave Drum - 20 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Covered Pumpkin Cheesecake Pops
 Categories: Snacks, Squash, Chocolate, Desserts
      Yield: 24 servings
 
      8 oz Pkg cream cheese; softened
    1/2 c  Sugar
      1 lg Egg
      1 c  Canned pure pumpkin; NOT
           - pumpkin pie filling
      1 ts Pure vanilla extract
    1/2 ts Pumpkin pie spice
      1 lb Bittersweet (60% cacao)
           - chocolate; chopped
      2 tb Graham cracker crumbs
 
  Special equipment: 9" glass pie plate; 1 1/2-inch-diameter
  ice cream scoop, holding about 1 tablespoon; 24 (6" to
  8") lollipop sticks (see Cooks' notes)
  
  Heat oven to 350øF/175øC with rack in middle. Oil pie
  plate.
  
  Beat cream cheese and sugar in a large bowl with an
  electric mixer at medium speed until creamy and smooth,
  then beat in egg until combined. Add pumpkin, vanilla, and
  pumpkin pie spice and mix on low speed until smooth.
  
  Pour batter into pie plate and bake until edges are set
  and center is still a little wobbly, 25 to 30 minutes.
  Transfer to a rack to let cool completely. (Cheesecake
  will set completely as it cools.)
  
  Cover cheesecake with a round of wax paper or parchment
  then wrap in plastic and chill until cold, at least 3
  hours.
  
  Scoop out pumpkin cheesecake, packing cheesecake in ice
  cream scoop each time and leveling it off, then releasing
  it, flat side down, onto 2 small, wax paper-lined rimmed
  baking sheets. Freeze until frozen solid, at least 1 hour.
  
  Melt half of chocolate in a small, deep bowl set over a
  saucepan of barely simmering water, then remove bowl from
  pan.
  
  Working with one pan of cheesecake balls at a time (and
  keeping the other pan frozen), rest a cheesecake scoop on
  a fork and lower it into chocolate, then spoon chocolate
  over it to coat it completely. Let excess chocolate drip
  off, then scrape bottom of fork against edge of bowl and
  return coated ball, flat-side down, to wax paper-lined
  pan. Sprinkle with graham cracker crumbs and push a
  lollipop stick 3/4 inch through ball. Repeat with
  remaining balls on first baking sheet. (If cheesecake
  begins to soften, return to freezer to harden.)
  Refrigerate finished pops.
  
  Melt remaining chocolate in another small deep bowl in
  same manner and coat remaining cheesecake balls.
  
  Keep pops refrigerated or frozen until serving.
  
  COOKS' NOTES: ~ Cheesecake can be baked 1 day ahead and
  chilled, covered.
  
  ~ You will have chocolate left over. Turn it into chocolate
  sauce with the addition of heavy cream.
  
  ~ Pops keep chilled or frozen in a resealable container up
  to 3 days.
  
  ~ Lollipop sticks can be found in the baking sections of
  large craft stores or online from Amazon.com.
  
  by Gina Marie Miraglia Eriquez
  
  Gourmet Live | October 2012
  
  Yield: Makes 24 pops
  
  MM Format by Dave Drum - 21 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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