Northumberland Today - - FOOD -

Try this new twist on pump­kin pie. For a lit­tle crunch, lightly salt and toast some pump­kin seeds and sprin­kle on top of the whipped cream. They’re also gluten-free.

Makes: 6 to 8 cus­tards

½ cup (125 mL) whole milk ½ pkg plain gelatin ¼ cup (60 mL) dark brown sugar 1 tsp (5 mL) pump­kin pie spice 2 egg yolks ½ cup (125 mL) whip­ping (35%) cream, plus more for gar­nish 14 oz (398 mL) can of pure pump­kin purée Top­ping: ¾ cup (180 mL) 35% cream, whipped with 3 tbsp (45 mL) ic­ing sugar ½ tsp (2.5 mL) maple or vanilla ex­tract Toasted and lightly salted pump­kin seeds, op­tional

Pour milk into a saucepan and sprin­kle gelatin on top to bloom. Let stand for 3 min­utes, un­til it has ab­sorbed liq­uid. Add dark brown sugar, spices and egg yolks and whisk well un­til blended.

Over medium-low heat whisk un­til gelatin is fully dis­solved and mix­ture be­gins to thicken but does not fully boil. Mix­ture should coat back of spoon. Re­move from heat.

Add liq­uid whip­ping cream and pump­kin purée and stir well to fully blend. Fill 6-8 ramekins to top. Chill at least 3 hours, un­til set.

Whip cream and add ic­ing sugar and ex­tract. Just be­fore serv­ing gar­nish with whipped cream and toasted pump­kin seeds if de­sired.

My Favourite Foods, Chris­tine Cush­ing

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