Makes about twelve 4-ounce ramekins or one 48-ounce bowl or mold
- Nonstick cooking spray
- 3 ½ cups half-and-half
- ½ cup granulated sugar
- Expect traffic delays when Obama visits Seattle Friday afternoon
- Huskies upset USC 17-12 and beat Steve Sarkisian, their former coach
- Win over USC puts UW’s coaching upgrade (Chris Petersen over Steve Sarkisian) on full display
- Lloyd McClendon will not return as Mariners' manager
- Even in death, 'Up' house owner Edith Macefield remains a mystery
Most Read Stories
- ¼ cup plus 2 tablespoons turbinado sugar
- 1 cup unsweetened canned pumpkin purée
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon pure vanilla extract
- 2 tablespoons plus ½ cup maple syrup for serving, divided
- 2 packets (¼-ounce each) powdered gelatin
- ½ cup whole milk
- ½ cup coarsely chopped, toasted pecans
1. Lightly spray ramekins, bowl or mold with cooking spray, wipe out excess with a paper towel and set aside.
2. Combine half-and-half, sugars, pumpkin purée, cinnamon, nutmeg and cardamom in a medium saucepan and whisk to blend over medium-high heat. Cook until mixture comes to the scalding point (small bubbles will appear around the perimeter of the pan). Remove from heat and let stand 5 minutes at room temperature. Whisk in vanilla and 2 tablespoons maple syrup.
3. Sprinkle gelatin in a small bowl and whisk in milk to blend. Set aside 5 minutes to soften gelatin. Add to pumpkin mixture and whisk until dissolved. Pour into a bowl or pitcher.
4. Pour into prepared molds, cover and refrigerate at least 8 hours or overnight.
5. To unmold, run a knife around sides of molds to loosen the custard. Place a dessert plate over the custard, then invert to unmold. (The dessert can also be served straight from the mold.) Drizzle each serving with maple syrup and sprinkle with pecans.
Adapted from Home Companion magazine, Oct./Nov. 2005