This is one of the recipes that has
been provided by Shirley Cline from San Fransisco. Shirley
said "This was prepared on the Today Show this
morning by Alfred Portale and looked absolutely wonderful.
I thought it looked good enough to post".
information about Alfred Portale's 12 Seasons Cookbook
or to find out more about him have a look at his biography
pumpkin pie deserves great respect as a Thanksgiving
dessert, its fun to shake up tradition and impress
your friends with this sophisticated variation. The
burnt sugar top tastes especially delicious with the
sweetly spiced pumpkin cream. Thinking
ahead: These custards can be made a day in advance."
~ Alfred Portale
1 cup light brown sugar
1/2 cup granulated sugar
2 cups milk
2 cups heavy cream
10 tablespoons sugar
1 cinnamon stick
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
9 large egg yolks
3/4 cup unseasoned canned pumpkin purée
Preheat the oven to 250°F. Combine the sugars,
mixing well to integrate evenly. Spread on a baking
sheet and dry in the oven for about 1 hour. Transfer
to a blender and process to a fine powder. Set aside,
covered, and store in a cool dry place at room temperature
for up to a week.
Preheat the oven to 350°F. In a saucepan, combine
the milk, cream, sugar, cinnamon, allspice, cloves,
and nutmeg over medium heat until hot but not boiling.
Remove from the heat and set aside to cool slightly.
Cover and refrigerate for about 30 minutes.
the cinnamon stick. Whisk in the egg yolks, mixing until
smooth. Add the pumpkin puree, whisking until well blended.
Strain the custard through a fine-mesh sieve into a
bowl. Pour the custard into eight 4-ounce ramekins.
Set the ramekins in a shallow roasting pan or baking
pan and put in the oven. Pour enough hot water into
the pan to come halfway up the sides of the ramekins.
Bake for 25 to 30 minutes, until the custards are set
around the edges but still a little shaky in the center.
remove the pan from the oven. Remove ramekins from the
water bath and let the custards cool to room temperature.
Cover with plastic wrap and refrigerate for at least
8 hours or overnight.
the broiler, or better yet, use a small propane torch
designed for kitchen use. Remove the plastic wrap
and sprinkle each custard with BRULÉE sugar. Broil for
30 to 60 seconds, until the sugar caramelizes, or hold
the torch over the sugar to caramelize it. Serve immediately.
Acorn, butternut squash, and sweet potatoes make fine
substitutes for the pumpkin puree.