Orange Pumpkin Pots de Creme

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NOTES: Filled pumpkins and lids can be cooked up to 1 day ahead; when cool, cover airtight and chill. Garnish with whipped cream, if desired.

Prep Time: 1 1/4 hrs includes cooking time
Recipe By: Sunset Magazine
  • PrepN/A |
  • TotalN/A |
  • ServesMAKES 8 servings

Ingredients

    • 8 miniature pumpkins (Jack Be Little or Munchkin; each 6 to 8 oz.)
    • 13/4 cups half-and-half (light cream)
    • 5 large egg yolks
    • 1/3 cup sugar
    • 2 tablespoons orange-flavor liqueur
    • 1/2 teaspoon ground coriander
    • Finely shredded orange peel

Instructions

1. Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins (a few at a time, if they don't all fit) on a rack at least 1 inch above 11/2 inches of water in a 14-inch wok or a 5- to 6-quart pan. Cover and bring water to a boil over high heat. Keep boiling and steam pumpkins until tender when pierced, 15 to 20 minutes. If needed, add more boiling water.

2. Let pumpkins cool until comfortable to touch, about 10 to 15 minutes. With a small, sharp knife, cut down and around each stem to make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon, scoop seeds from pumpkins (without breaking through skin) and discard.

3. In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and coriander. Fill pumpkins equally with egg mixture.

4. Return filled pumpkins (a few at a time, if they don't all fit) and lids to a rack at least 1 inch above 11/2 inches of water in the wok or pan. Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling. Cover pan and bring water to a boil over high heat. Keep water at a boil, and steam until filling looks set in center and jiggles only slightly all over when gently shaken, 12 to 16 minutes.

5. Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel.

Per serving: 185 cal., 46% (85 cal.) from fat; 4.7 g protein; 9.4 g fat (4.8 g sat.); 21 g carbo (0 g fiber); 28 mg sodium; 152 mg chol.

Ginger Pumpkins de Crème
Follow recipe for orange pumpkins de crème (preceding), but instead of orange-flavor liqueur, use ginger-flavor liqueur, or omit liqueur and use more half-and-half. Omit ground coriander and use ground ginger, and omit orange peel and garnish the filled pumpkins with chopped ginger in syrup or crystallized ginger.
Per serving: 197 cal., 43% (85 cal.) from fat; 4.7 g protein; 9.4 g fat (48 g sat.); 24 g carbo (0.1 g fiber); 31 mg sodium; 152 mg chol.

Coconut Pumpkins de Crème
Follow recipe for orange pumpkins de crème (preceding), but omit 1 cup of the half-and-half and add 1 cup canned coconut milk, omit orange liqueur and use rum or more half-and-half, and omit ground coriander and add 1/4 teaspoon ground cardamom. In a 6- to 8-inch frying pan over medium-low heat, stir 1/4 cup dried sweetened shredded coconut often until golden, 7 to 8 minutes. Pour from pan and cool. Use instead of orange peel as a garnish.
Per serving: 209 cal., 56% (117 cal.) from fat; 4.4 g protein; 13 g fat (8.7 g sat.); 20 g carbo (0.2 g fiber); 25 mg sodium; 141 mg chol.
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