Since we know everyone is getting into the holiday spirit and doing a lot of eating out and cooking, we asked some area restaurants to share some of their favorite holiday dishes with us. This one comes from the Alpenhof Lodge and sounds like a perfect holiday dessert. Enjoy!
- 3 cups heavy or whipping cream
- 2 tablespoons dark Jamaican rum
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup granulated sugar (additional)
- 8 large egg yolks
- 1 can pure pumpkin (not pumpkin pie mix)
- Preheat the oven to 325 F.
- In 4 quart sauté pan with a wire whisk, mix the cream, rum, spice, salt and 3/4 cup sugar.
- Heat over medium-high heat until bubbles form around edge of pan.
- Remove pan from heat.
- In a large bowl with wire whisk, beat egg yolks and pumpkin until well combined.
- Very slowly whisk warm cream mixture into egg mixture until well blended.
- Place 12, 4-ounce broiler safe ramekins or custard cups in large roasting pan.
- Pour cream mixture evenly into ramekins.
- Place pan in oven.
- Carefully pour boiling water into pan to come halfway up the sides of the ramekins.
- Bake 30 to 40 minutes or just until set. (Mixture will still be slightly soft in center).
- Transfer ramekins to wire rack to cool to room temperature.
- Cover and refrigerate until well chilled, at least 3 hours or up to 2 days.
- Before serving, heat broiler.
- Take the remaining 1/4 cup sugar and sprinkle 1 1/2 teaspoons of sugar over top of each custard. Place the ramekins in a jelly-roll pan for easier handling.
- With the broiler rack at closest position to heat source, broil custard 2 to 4 minutes or just until sugar melts and browns.
- Serve immediately, or refrigerate up to 4 hours.