Ginger Chocolate-Bottom Pumpkin Custards

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Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic's Survival Guide and Practical Handbook
Photography by Marc Brown

This is a great winter dessert. Butternut squash can be used in place of pumpkin, if you're so inclined. In either case, make sure the squash puree is fairly thick and not watery.

Easy

Ginger Chocolate-Bottom Pumpkin Custards

Ingredients

For 8 Person(s)

Cream

  • 1 cups Chocolate Ginger Ganache
  • 1/2 cups brown sugar
  • 2 teaspoons vanilla
  • 2 tablespoons butter
  • 1 teaspoons cinnamon
  • 1 cups evaporated low-fat milk
  • 1/4 teaspoons each allspice, nutmeg and
  • 1 cinnamon
  • 2 cups pumpkin puree
  • 2 teaspoons grated orange rind (optional)
  • 1/4 cups maple syrup
  • 3 large eggs

Ginger Chocolate-Bottom Pumpkin Custards Directions

  1. Preheat the oven to 325°. Drop two tablespoons of Ginger Ganache into the bottoms of 8 8-ounce ramekins. Place the ramekins in a jelly-roll pan or a similarly large, shallow baking pan.
  2. Combine the rest of the ingredients in a blender or food processor until smooth. Pour equal amounts into each of the ramekins over the ganache.
  3. Set the pan of ramekins on the middle rack of the oven and pour hot water into the bottom of the shallow pan until it is about 1 inch deep. Bake for 30 to 40 minutes, until the custards are slightly puffed up and set in the center. Remove from the oven and serve warm or at room temperature.
  4. For special occasions, serve with a dollop of whipped cream and Ginger Cocoa Spice Thins for garnish. These custards will keep for up to a week, refrigerated. To serve after refrigeration, warm the custards in a pan of hot water to soften the ganache on the bottom.

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