Recipe for...Orange Pumpkins de Creme


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Orange Pumpkins de Creme This recipe is rated : 0 Recipe Ingredients 8 (6 to 8 ounce) miniature pumpkins 1 3/4 cups half-and-half 5 large egg yolks 1/3 cup granulated sugar 2 tablespoons orange-flavor liqueur 1/2 teaspoon ground coriander Finely shredded orange peel Cooking Procedures Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins on a rack at least 1 inch above 1 1/2 inches of water in 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. 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. In a bowl, whisk half-and-half, egg yolks, sugar, liqueur and coriander. Fill pumpkins equally with egg mixture. Return filled pumpkins and lids to a rack at least 1 inch above 1 1/2 inches of water in the 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. 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: better classes of the people, and with their ways of making a great deal out of a very little. The French in this respect do the same. Give them poor materials, and they will set before you a dainty meal. We, who have the best of everything, ought to do equally well, if not better. Of a great number of recipes for vegetable soups which I have at my command, I will select some typical ones, leaving it to you to vary and improve on them. Vegetable soups. For you understand that it is no
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