Try this Orange Pumpkins De Creme recipe, or contribute your own.
Suggest a better descriptionPREP AND COOK TIME: About 11/4 hours NOTES: Filled pumpkins and lids can be cooked up to 1 day ahead; when cool, cover airtight and chill. Garnish with whipped cream, if desired. 1. Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins (a few at a time, if they dont all fit) on a rack at least 1 inch above 1 1/2 inches of water in a 14-inch wok or 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. 2. 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. 3. In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and coriander. Fill pumpkins equally with egg mixture. 4. Return filled pumpkins (a few at a time, if they dont all fit) and lids to a rack at least 1 inch above 11/2 inches of water in the wok or 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. 5. 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. Per serving: 185 cal., 46% (85 cal.) from fat; 4.7 g protein; 9.4 g fat (4.8 g sat.); 21 g carbo (0 g fiber); 28 mg sodium; 152 mg chol. ~----[VARIATIONS]----- Ginger Pumpkins de Cr?me -- Follow recipe for orange pumpkins de cr?me (preceding), but instead of orange-flavor liqueur, use ginger-flavor liqueur, or omit liqueur and use more half-and-half. Omit ground coriander and use ground ginger, and omit orange peel and garnish the filled pumpkins with chopped ginger in syrup or crystallized ginger. Per serving: 197 cal., 43% (85 cal.) from fat; 4.7 g protein; 9.4 g fat (48 g sat.); 24 g carbo (0.1 g fiber); 31 mg sodium; 152 mg chol. Coconut Pumpkins de Cr?me -- Follow recipe for orange pumpkins de cr?me (preceding), but omit 1 cup of the half-and-half and add 1 cup canned coconut milk, omit orange liqueur and use rum or more half-and-half, and omit ground coriander and add 1/4 teaspoon ground cardamom. In a 6- to 8-inch frying pan over medium-low heat, stir 1/4 cup dried sweetened shredded coconut often until golden, 7 to 8 minutes. Pour from pan and cool. Use instead of orange peel as a garnish. Per serving: 209 cal., 56% (117 cal.) from fat; 4.4 g protein; 13 g fat (8.7 g sat.); 20 g carbo (0.2 g fiber); 25 mg sodium; 141 mg chol. sitehttp://www.sunsetmagazine.com/Magazine/Sections/Food/FoodFrameSet.html Posted to EAT-LF Digest by Pat_H
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 366 | ||
Calories from Fat: 203 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 1048.9mg | 323 % | |
Sodium 40.8mg | 1 % | |
Potassium 94.6mg | 2 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 27.8g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 366
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