Saturday, November 27, 2010

Thanksgiving Recipes as Promised

Save these for next year!!!

{This is about a 3.5 hour process}

1 1/2 cups heavy cream

1/2 cup whole milk

1/8 teaspoon cinnamon

2 pinches nutmeg

1 pinch ginger

1 pinch ground cloves

4 egg yolks

1/2 cup granulated sugar

1/4 cup canned pumpkin puree

1/3 cup coarse sugar or raw sugar


Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.

{I used a kitchen torch and it worked wonderfully.  I see them at TJ Maxx all the time! }
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving


2 c. vanilla wafer crumbs (can use half graham cracker crumbs)

6 tbsp. melted butter

Use a 9 inch springform pan. Preheat oven to 350°F.  Sidenote*{I have three springform pans and had no idea what they were for}

Mix and spread in pan.

Bake at 350°F for 10 minutes.

5 oz. can evaporated milk

14 oz. caramels

1 c. chopped pecans

16 oz. cream cheese

1/2 c. sugar

1 tsp. vanilla

2 eggs

1/2 c. chocolate chips, melted

Melt 14 oz. of caramels with milk until smooth.

Pour over crust, sprinkle with pecans. Mix cream cheese, sugar and vanilla until well blended. Add eggs, one at a time. Mix well. Blend in melted semisweet chocolate chips. Mix well.

Pour over pecans. Bake at 350°F for 40 minutes.

**I modified this recipe by doubling all the ingredients, cutting up the pie crusts (with a pizza cutter) and making mini pies in a muffin pan.  They were a hit.


1 9-inch pie shell, frozen or chilled for an hour if freshly made. (See pie crust recipes.)

1 1/4 cups pecans, coarsely chopped

2 eggs, slightly beaten

1 cup light corn syrup

1/4 cup brown sugar

1 Tbsp molasses

2 Tbsp melted butter

2 Tbsp flour

1/4 teaspoon salt

1 teaspoon vanilla

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie.

2 Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Happy Baking!

1 comment:

Jenny H said...

yay! I love yummy recipies especially the sweet ones! Hope you guys had an awesome Thanksgiving!