Laura
Arnold
Lara M
Sara Dobson
CibbuanoPumpkin Petits Pots
July 26th 2008 00:30
Ingredients:
1 cup Milk (regular or skimmed)
1/2 cup Full Cream
1/2 cup Pumpkin Puree
1/2 cup Sugar
1 tsp Vanilla
1/4 tsp allspice
3 large Egg yolks
2 tbsp hazelnuts, roughly chopped
Method:
1) Preheat oven to 325 degrees. Mix milk, full cream, pumpkin puree, sugar and allspice in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla.
2) Beat yolks until thick. Slowly add about one-fourth of milk mixture to beaten yolks, whisking constantly.
3) Whisk egg mixture into remaining hot milk. Pour into ramekins or small round molds. Place molds in baking dish and fill dish with hot water, halfway up the sides.
4) Bake for 25-30 minutes until set. Remove cups to cool.
5) Refrigerate until completely set, about 2-3 hours. Sprinkle the hazelnuts on top of each mold just before serving.
Tip: Toasting the nuts brings out their flavour.
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